BBQ chicken tacos

Delicious and easy-to-make BBQ Chicken Tacos topped with fresh slaw, avocado, coriander and a squeeze of lime. These BBQ chicken tacos are spicy, sweet and finger lickin’ good! A simple weeknight dinner your entire family will love!

These BBQ Chicken Tacos are the best weeknight chicken tacos ever!

Seriously, they’re mouth watering and delicious.

Warmed tortillas cradle a generous helping of sweet, spicy and extra saucy shredded bbq chicken that’s topped with crunchy fresh kale slaw, a slice of avocado, sprinkle of coriander and squeeze of fresh lime juice.

This BBQ chicken taco recipe is so insanely good, it’s sure to please the entire family!

This recipe is perfect for weeknights because it’s so easy!

Simply throw all of the ingredients into the pot (or slow/pressure cooker) and cook until the chicken breast is tender, beginning to fall apart and wonderfully saucy.

Shred the chicken using a couple of forks and let the sauce bubble for another 5 minutes or until it’s super glossy, wonderfully thick and intense in flavour!

What makes these chicken tacos so good? Psst, it’s the simple spice rub! The mix of paprika, chipotle, garlic, onion and cinnamon gives the chicken the ultimate kick of flavour! Thanks to the spices and slow cooking, this BBQ shredded chicken is perfectly seasoned, fragrant and intensely tasty. Yum!

BONUS: You can make the BBQ shredded chicken 3 ways! Either using a slow cooker, pressure cooker or stove top depending on how much time you have! I have given you all 3 cooking methods in the recipe instructions, lovely!

★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!

bbq chicken tacos

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: mylovelylittlelunchbox
• Total Time: 1 hour 10 minutes
• Yield: Makes 16 tacos 1x

Print Recipe

Pin Recipe

Description

Delicious and easy-to-make BBQ Chicken Tacos topped with fresh slaw, avocado, coriander and a squeeze of lime. These bbq chicken tacos are spicy, sweet and finger lickin’ good! A simple weeknight dinner your entire family will love!

---

Ingredients

Scale 1x2x3x

BBQ Shredded Chicken:

• 3 chicken breasts (approx. 600–800 grams)
• 200 ml store-bought BBQ sauce
• 1/2 cup chicken stock
• 2 teaspoons smoked paprika, ground
• 2 teaspoons chipotle seasoning (hot)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cinnamon
• salt and pepper, to season

To Serve:

• 8 tortillas (warmed according to packet instructions)
• 500 grams store-bought kale slaw *see notes
• 1 avocado, thinly sliced
• small handful fresh coriander leaves
• 2 limes, cut into wedges

Cook Mode Prevent your screen from going dark

---

Instructions

To make the BBQ Shredded Chicken:

PRESSURE COOKER INSTRUCTIONS:

1. Place the chicken, bbq sauce, chicken stock, paprika, chipotle, garlic, onion, cinnamon and salt and pepper into cooking pot of pressure cooker and stir to combine.
2. Cover and cook on high pressure/manual for 50 minutes. Once done cooking, use the natural or quick release function and release the steam.  
3. Switch the pressure cooker to sauté and cook for 5 minutes, or until the sauce thickens.
4. Shred the chicken using two forks. 

SLOW COOKER INSTRUCTIONS:

1. Place the chicken, bbq sauce, chicken stock, paprika, chipotle, garlic, onion, cinnamon and salt and pepper into the bowl of your slow cooker.  
2. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours.
3. Shred the chicken using two forks. 

STOVE TOP INSTRUCTIONS:

1. Place the chicken, bbq sauce, chicken stock, paprika, chipotle, garlic, onion, cinnamon and salt and pepper into a large pot and stir to combine.
2. Over medium-high heat, bring to the boil.
3. Reduce heat to simmer, cover and cook for 2-3 hours or until the chicken is tender and beginning to fall apart.
4. Shred the chicken using two forks.

To assemble the BBQ chicken tacos: 

1. Top warmed tortillas with shredded BBQ chicken, kale slaw, avocado, coriander and a squeeze of lime.  Enjoy x

Notes

We use store-bought kale slaw from the salads section of Woolworths for this recipe.  During the busy week it’s a huge time saver.  If you’d prefer to make your own kale slaw, finely chop 4 kale leaves, grate 2 carrots, thinly slice 1 stick of celery, grate 1 cooked beetroot and toss to combine.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

• Prep Time: 10 mins
• Cook Time: 1 hour
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: American