Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup BBQ sauce
- ¼ cup honey
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 8 small corn or flour tortillas
- 1 cup coleslaw mix
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a slow cooker, add chicken breasts, BBQ sauce, honey, minced garlic, onion powder, smoked paprika, salt, and pepper. Stir to coat the chicken evenly. Cover and cook on low for 6-7 hours or high for 3-4 hours until tender.
- Once cooked, remove the chicken and shred it using two forks. Return it to the slow cooker to mix with the sauce.
- Heat each tortilla in a skillet over medium heat for about 30 seconds per side until pliable.
- Assemble tacos by adding shredded chicken to each tortilla and topping with coleslaw mix and fresh cilantro.
- Serve immediately with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg