Description
Tender, smoky BBQ shredded chicken paired with a crisp, zesty red cabbage slaw, served in warm corn tortillas for a perfect balance of flavors.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs and breasts
- 1 cup your favorite BBQ sauce
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 3 cups shredded red cabbage
- 1 cup shredded carrots
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 12 corn tortillas
- Fresh cilantro for garnish
Instructions
- Place chicken in the slow cooker and coat with BBQ sauce, honey, and garlic powder.
- Cook on low for 6-8 hours or high for 3-4 hours until meat is tender.
- Transfer chicken to a bowl and shred with two forks.
- Return shredded chicken to the slow cooker and stir in the remaining juices.
- Combine shredded cabbage and carrots in a bowl with lime juice, apple cider vinegar, and salt. Let sit for 15 minutes.
- Warm corn tortillas in a skillet until slightly charred.
- Fill tortillas with chicken, top with slaw and cilantro, and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American-Mexican Fusion