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Two Crockpot BBQ Chicken Tacos loaded with shredded chicken, lettuce, cheese, cherry tomatoes, and cilantro on grilled flour tortillas.

Crockpot BBQ Chicken Tacos

Chicken breasts slow-cooked with a smoky BBQ spice blend and a splash of cider vinegar, shredded and tossed with Sweet Baby Ray's, then piled into charred tortillas with cheddar, lettuce and tomato.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Chicken
  • 6 boneless skinless chicken breasts thawed
  • 1 packet smoky BBQ slow cooker spice blend or about 2 Tbsp smoky BBQ rub
  • 1/4 cup apple cider vinegar
  • 3/4 cup Sweet Baby Ray's BBQ sauce
Tacos
  • 12 flour tortillas
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 cups chopped romaine lettuce
  • 1 cup grape tomatoes diced
  • fresh cilantro for garnish

Method
 

  1. Sprinkle the spice blend over the chicken breasts and lay them in the Crockpot. Pour the cider vinegar over the top.
  2. Cover and cook on HIGH 3-4 hours, until the chicken falls apart with a fork.
  3. Shred the chicken, stir in the BBQ sauce and keep on WARM until ready to serve.
  4. Char the tortillas over a gas flame or in a hot dry skillet.
  5. Spread a dollop of sour cream on each tortilla, add about 1/2 cup BBQ chicken, then cheddar, lettuce and tomatoes. Finish with cilantro.

Notes

Warm, charred tortillas make all the difference. No salsa or guacamole needed, but add them if you like.