Description
Simplify dinner with our mouthwatering Crockpot BBQ Chicken Tacos! Juicy chicken cooked to perfection in the crockpot and finished on a sheet pan for that irresistible crisp, served with zesty corn salsa and creamy avocado lime crema—a surefire hit for any night of the week!
Ingredients
Scale
For the Tacos:
- 4 small or 2 large chicken breasts or boneless skinless chicken thighs
- 1/2 cup of your favorite bbq sauce
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dijon mustard
- 8 corn tortillas
- 1 1/2 cups shredded cheddar
- toothpicks (if needed)
For the Salsa:
- 1 package frozen roasted corn, cooked according to package instructions and cooled
- 1/2 a cup of fresh chopped cilantro
- 1/2 a lime juiced
- 2 chopped scallions
For the Crema:
- 2 avocados peeled and pitted
- 1 lime juiced
Instructions
- Place chicken and bbq sauce in a slow cooker and cook on high for 2 hours or low for 4.
- Once the chicken is done, add the smoked paprika, chili powder, and dijon mustard.
- Shred the chicken with forks or in a mixer.
- Preheat the oven to 425F.
- Microwave the corn tortillas for 20-30 seconds to make pliable.
- Line a baking sheet with parchment paper.
- On the sheet, spray the tortillas with cooking spray front and back.
- To each tortilla, add cheese, chicken, and more cheese.
- Fold the tortillas in half. If the tortillas continue to pop up, use two toothpicks in each to hold the top down.
- Bake for 8 minutes, then flip. If using the toothpicks, remove when flipping.
- Cook for an additional 5 minutes.
- While the tacos cook, mix all of the salsa ingredients and place in the fridge until ready to eat.
- Place the avocados and lime juice in a food processor and process until smooth.
- Serve the crispy tacos immediately with corn salsa and avocado!
- Prep Time: 10
- Cook Time: 145