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Slow Cooker Barbecue Chicken Tacos from www.foodiewithfamily.com
5 from 2 votes

Slow-Cooker Barbecue Chicken Tacos

Use your slow-cooker to speed things up a bit by perfectly cooking tender chicken cubes, black beans, and corn in tangy, sweet, flavourful barbecue sauce. Fill charred tortillas or crispy taco shells and top with fresh bell pepper strips, cilantro, grated cheese, and hot sauce for a meal that people won't believe was as easy to make as it was!
Author Rebecca Lindamood


For the Slow-Cooker Barbecue Chicken Taco Filling:

  • 2 pounds boneless *See notes, skinless chicken thighs
  • 1 cup barbecue sauce
  • 2 cloves garlic or 3/4 teaspoon granulated garlic, peeled and minced or pressed
  • 1 teaspoon chili powder
  • 1 can black beans or 2 cups homemade black beans, drained and rinsed., drained and rinsed
  • 2 cups frozen corn kernels

To Serve:

  • charred flour or corn tortillas OR corn taco shells
  • grated cheese Cheddar, Monterey Jack, or Pepper Jack
  • thin strips of multi coloured bell peppers
  • fresh cilantro or parsley leaves


To Make the Slow-Cooker Barbecue Chicken Taco Filling:

  • Cut the boneless, skinless chicken thighs into 1-inch cubes and put them in the slow-cooker crock along with the barbecue sauce, garlic, and chili powder. Put the lid in place and cook on HIGH for 2 hours or LOW for 4. When the chicken is cooked through, stir in the black beans and frozen corn, replace the lid, and let cook on HIGH for another 30 minutes, or until the corn and beans are hot all the way through.

To Serve:

  • Spoon the filling into charred flour or corn tortillas or crispy taco shells. Top with grated cheese, bell pepper strips, fresh cilantro or parsley, and hot sauce, if desired. Serve immediately.


*You can absolutely substitute boneless, skinless chicken breast for the boneless, skinless chicken thighs, but be aware that chicken breast cooks faster and is less forgiving than thighs. You'll want to start checking breast meat for doneness earlier than thighs.