BBQ Chicken Tacos

These sweet and smoky crockpot BBQ chicken tacos have a tangy twist thanks to the addition of roasted tomatillo salsa. A flavorful weeknight dinner your whole family will love!

BBQ chicken tacos are where the smoky-sweet barbecue of the South meets the big, bold flavors and fresh ingredients of Mexican cuisine. And when the two come together, magic happens!

These BBQ chicken tacos were inspired by a haul from my CSA box that was brimming with gigantic heirloom tomatoes, brilliantly green and purple tomatillos, crunchy purple cabbage, and a bunch of fresh cilantro. Tacos were the natural solution for putting it all to use!

And in proper summer fashion, I decided I needed to add a BBQ flair to this dish for a little added fun. Wary at first how the two flavors would intertwine, I was elated when I took my first bite. Like I said: magic.

Why You’ll Love This BBQ Tacos Recipe

• Naturally gluten-free. The base of many Mexican dishes is corn, which lends itself very well to someone living on a gluten-free diet. Most traditional Mexican food is naturally gluten-free and needs little adaptation, if any, to make it safe for all us who are sensitive to gluten.
• Fabulously flavorful. The sweet tang from the barbecue sauce is the perfect balance to the smoky roasted tomatillo salsa. Topped with a perfectly ripe avocado and crispy purple cabbage, these BBQ chicken tacos are simply sensational!
• So easy. While there are a few different components of this dish, they’re all quick and easy to put together. The BBQ chicken itself is made in the slow cooker, while the tomatillo salsa is oven-roasted and made with just 3 simple ingredients.

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the BBQ Chicken Tacos with Tomatillo Salsa

• Bone-in chicken breast – Preferably organic and cage-free.
• White onion – White onion packs a little more punch than yellow.
• Ginger ale – No sugar added if you can find it.
• Barbecue sauce – I use this homemade barbecue sauce recipe.
• Tomatillos – Remove the husks and wash away the sticky residue.
• Cilantro 
• Olive oil
• Salt & pepper
• Corn tortillas – Or try gluten-free flour tortillas.
• Cabbage – Purple cabbage is prettiest, but you can use green instead.
• Avocado – Sliced, for an element of creaminess.

For the Homemade Sugar-Free BBQ Sauce

• Sugar-free ketchup – Typical store-bought ketchup is a sugar bomb!
• Hot sauce – I used Frank's Red Hot.
• Raw honey – Maple syrup, date syrup, or agave also work.
• Dijon mustard
• Apple cider vinegar
• Seasonings – Chili powder, smoked paprika, salt, and pepper.

How to Make BBQ Chicken Tacos

Start the Chicken Tacos

• Prepare. Place the onions on the bottom of a crock pot. Set the chicken breast on top of the onions and pour in the ginger ale. Season with salt and pepper.
• Cook. Cook the chicken on high for 4 to 6 hours, then reduce to low and cook for another 2 to 4 hours.
• Remove. Once the chicken is done cooking, remove it from the liquid and transfer it to a cutting board until it's cool enough to handle.
• Make the sauce. Whisk all the ingredients in a pan and heat over medium until the sauce is warm.
• Shred. Use two forks to shred the chicken and place it in the sauce pan.
• Sauce it. Stir and heat over low to warm the chicken back up.

Make the Salsa and Finish

• Prepare. Meanwhile, preheat the oven to 400ºF and spray a baking sheet with non-stick cooking spray.
• Season. Toss the tomatillos with oil, salt, and pepper.
• Bake. Roast the tomatillos in the oven until they begin to soften and their juices start to ooze out, about 5 to 7 minutes.
• Puree. Add the roasted tomatillos, cilantro, and olive oil to a high speed blender and blend on low until the mixture is smooth.
• Warm. Heat the tortillas in a microwave or in a skillet set over medium heat.
• Assemble. Divide the chicken onto each tortilla, top with cabbage and sliced avocado, then drizzle with tomatillo salsa.

Tips for Success

• Don't overcook the chicken. Even though slow cookers are forgiving, cooking the chicken too long will dry it out. Check it at the minimum cooking time.
• Let the chicken rest before shredding. This helps the meat retain moisture so your tacos will be more flavorful.
• Experiment with different BBQ sauces. You can really change up the flavors by using a different sauce recipe. Or try a store-bought option to make dinner even easier!

Variations

• Use chicken thighs instead of chicken breasts if you’d like.
• Instead of plain cabbage, try adding mayo-free vegan coleslaw or healthy carrot slaw with sesame dressing.
• If you don't have or can't find tomatillos, skip the salsa verde and add cilantro lime sauce.

Serving Suggestions

You can lean into the BBQ flavors of this dish and pair your BBQ chicken tacos with Hawaiian macaroni salad or butternut squash mac and cheese. Or go with Tex-Mex and serve your tacos alongside Instant Pot refried beans or cilantro lime rice.

How to Store Leftovers

Refrigerate leftover BBQ chicken and tomatillo salsa in separate airtight containers. Both will keep for 3 to 4 days in the refrigerator. When it's time for round two, simply reheat the chicken and tortillas, then assemble your tacos.

Can I Freeze This Recipe?

You can freeze the salsa and chicken separately. Place them each in airtight containers or freezer bags and freeze for up to 3 months. Thaw both in the refrigerator, then reheat the chicken before assembling the tacos.

More Taco Recipes

• Blackened Chicken Tacos
• Pan-Seared Crispy Fish Tacos
• Cilantro Lime Black Bean Tacos with Quinoa
• Vegan Buffalo Cauliflower + Quinoa Tacos
• Salmon Tacos with Mango Salsa