honey bbq chicken tacos
Get ready to revolutionize your taco night with these incredibly flavorful honey BBQ chicken tacos! Picture this: perfectly slow-cooked, tender chicken coated in a sweet and tangy homemade honey BBQ sauce, piled into crispy taco shells, and topped with a vibrant, zesty mango salsa. It’s a symphony of textures and tastes that’s surprisingly easy to achieve, making it a perfect weeknight meal or a fantastic crowd-pleaser for your next gathering.
Why You’ll Love This Recipe
- Effortlessly Delicious: The slow cooker does most of the heavy lifting, yielding super tender chicken with minimal fuss.
- Sweet & Savory Perfection: The homemade honey BBQ sauce strikes an irresistible balance between smoky, sweet, and tangy.
- Fresh & Vibrant Topping: A quick mango salsa adds a bright, zesty counterpoint that elevates every bite.
- Customizable Fun: Everyone can build their own taco with their favorite toppings.
- Great for Meal Prep: The chicken and salsa can be prepared in advance, simplifying dinner even further.
- Family-Friendly: A universally loved flavor profile that even picky eaters will enjoy.
Ingredients
Gathering these fresh components will set you up for success in creating these irresistible tacos.
For the Slow Cooker Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 g total)
- 18 ounces (510 g) of your preferred barbecue sauce
- ¼ cup (60 ml) honey
- ¼ cup (50 g) packed light brown sugar
For the Fresh Mango Salsa:
- 1 ripe mango, peeled and diced
- ½ small red onion, very finely diced
- 1 jalapeño, seeded and minced
- ¼ cup (6 g) fresh cilantro, chopped
- 2 tablespoons (30 ml) fresh lime juice, from about 1 lime
For Assembling the Tacos:
- 8 stand-and-stuff taco shells
- 8 slices pepper jack cheese
- 1 cup (165 g) canned corn, drained
- 1 cup (170 g) canned black beans, drained and rinsed
- 1 cup (115 g) crumbled Cotija cheese (or similar mild crumbly cheese like feta)
- ½ cup (12 g) fresh cilantro, chopped, for garnish
Ingredient Notes & Substitutions
- Chicken Breasts: Boneless, skinless chicken thighs also work wonderfully in the slow cooker and often stay even juicier. Adjust cooking time slightly if they are much smaller.
- Barbecue Sauce: Use your favorite brand! A classic, smoky BBQ sauce works best to complement the honey and brown sugar.
- Pepper Jack Cheese: Adds a lovely mild kick. If you prefer less spice, Monterey Jack or even a mild cheddar can be used. Placing it at the bottom helps create a barrier that keeps the shells from getting soggy.
- Mango Salsa: The fresh, sweet, and spicy salsa is a key component. If fresh mango isn’t available, canned diced mango (drained well) can be a last resort, though fresh is highly recommended.
- Cotija Cheese: This crumbly Mexican cheese offers a salty, slightly tangy finish. Feta cheese is a great alternative if you can’t find Cotija.
Equipment
- Slow cooker (4-6 quart capacity)
- Large mixing bowl for salsa
- Medium bowl for sauce
- Two forks for shredding chicken
- Sharp knife and cutting board
How to Make
Step 1: Prepare the Mango Salsa
In a medium bowl, combine the diced mango, finely diced red onion, minced jalapeño, chopped cilantro, and fresh lime juice. Stir gently to combine. Cover and refrigerate while you prepare the chicken, allowing the flavors to meld.
Step 2: Mix the Honey BBQ Sauce
In a separate bowl, whisk together the barbecue sauce, honey, and brown sugar until smooth.
Step 3: Slow Cook the Chicken
Place the boneless, skinless chicken breasts evenly in the bottom of your slow cooker. Pour the prepared honey BBQ sauce over the chicken, ensuring it’s well coated. Cover and cook on the “Low” setting for 7-8 hours, or on the “High” setting for 3-3½ hours, until the chicken is easily shreddable.
Step 4: Shred the Chicken
Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a clean cutting board or in a shallow dish. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the remaining sauce to coat thoroughly.
Step 5: Assemble the Tacos
Preheat your oven according to the taco shell package directions, if warming is recommended. Place one slice of pepper jack cheese at the bottom of each stand-and-stuff taco shell. This helps create a protective layer. Spoon 3-4 tablespoons of the honey BBQ chicken into each shell.
Step 6: Finish with Toppings
Top the chicken with about a tablespoon of drained corn, then a tablespoon of drained and rinsed black beans. Finish each taco with 2 tablespoons of the prepared mango salsa, a sprinkle of crumbled Cotija cheese, and a pinch of fresh chopped cilantro. Serve immediately.
Pro Tips
- Don’t Overcook Chicken: While slow cookers are forgiving, cooking chicken too long can make it dry. Aim for the shreddable stage.
- Salsa Freshness: For the best flavor, make the mango salsa close to serving time, or at least no more than a few hours in advance, to keep it vibrant.
- Cheese Barrier: The cheese at the bottom of the taco shell isn’t just for flavor; it acts as a barrier to prevent the warm, saucy chicken from making the shell soggy too quickly.
- Warm the Shells: Warm taco shells are much more pliable and pleasant to eat. Follow package instructions for oven or microwave warming.
Serving Suggestions
These honey BBQ chicken tacos are a meal in themselves, but they pair wonderfully with a simple side salad, a bowl of seasoned rice, or a side of crispy plantain chips for extra crunch.
Storage & Reheating
Store leftover honey BBQ chicken in an airtight container in the refrigerator for up to 3-4 days. The mango salsa should be stored separately in an airtight container for 1-2 days. Reheat the chicken gently in the microwave or on the stovetop over low heat until warmed through. Assemble fresh tacos with the reheated chicken and cold salsa for the best experience. Taco shells are best stored at room temperature and assembled just before eating.
Variations & Substitutions
- Spicier Kick: Add a dash of your favorite hot sauce to the BBQ chicken mixture, or include a second minced jalapeño (seeds and all) in the mango salsa for extra heat.
- Different Shells: While stand-and-stuff shells are convenient, these tacos are also delicious in soft flour tortillas, corn tortillas, or even lettuce wraps for a lighter option.
- Pineapple Salsa: If mango isn’t available, a pineapple salsa (diced pineapple, red onion, cilantro, lime) makes a fantastic tropical substitute.
- Veggie Boost: Stir in some finely diced bell peppers or shredded carrots to the slow cooker for extra veggies.
Nutrition Information
Each delicious honey BBQ chicken taco offers a satisfying meal, providing approximately 471 calories. You’ll get a good protein boost with about 23 grams, alongside 15 grams of total fat, with 8 grams being saturated. Carbohydrates come in at around 61 grams per taco, including 3 grams of dietary fiber and 41 grams of natural and added sugars. This recipe also contains roughly 72 mg of cholesterol and 1218 mg of sodium.
FAQ
Q: Can I make the chicken on the stovetop or in the oven?
A: Yes, you can. For the stovetop, simmer the chicken breasts in the sauce in a large pot, covered, over low heat for 25-30 minutes, or until cooked through and shreddable. For the oven, bake covered at 350°F (175°C) for 30-40 minutes.
Q: How far in advance can I make the mango salsa?
A: For optimal freshness and flavor, prepare the mango salsa no more than a few hours before serving. It can be stored in the refrigerator for up to 2 days, but the texture might soften slightly.
Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts directly in the slow cooker, but you will need to increase the cooking time by an additional 1-2 hours on low, or 1 hour on high. Ensure they reach an internal temperature of 165°F (74°C).
Q: What if I don’t have stand-and-stuff taco shells?
A: Any taco shell will work! Soft flour or corn tortillas are great, or you can use regular hard taco shells. Just be mindful that traditional hard shells might get soggy faster than the stand-and-stuff variety with the saucy chicken.
Q: Is this recipe spicy?
A: The recipe has a mild level of spice from the pepper jack cheese and jalapeño. If you prefer no spice, omit the jalapeño and use Monterey Jack cheese. For more heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
These honey BBQ chicken tacos are a true triumph of flavor, blending the comforting richness of slow-cooked chicken with a burst of fresh, zesty mango salsa. They’re proof that incredible meals don’t have to be complicated, and they’re sure to become a cherished addition to your weeknight rotation or your next party menu. Enjoy every mouthwatering bite!
Recipe Card
honey bbq chicken tacos
Ingredients
Equipment
Method
- Combine all the ingredients for the mango salsa and refrigerate in a sealed container. (It's also great on chips!)
- In a small bowl, combine the barbecue sauce, honey, and brown sugar.
- Place the chicken in a slow cooker.
- Now pour the sauce over the chicken.
- Cook on low for 7-8 hours or high for 3½ hours, covered.
- Use two forks to shred the chicken.
- To assemble the tacos, add one slice of cheese to the bottom of each Old El Paso Stand and Stuff Taco Shell. This will help to keep them crispy.
- Spoon 3-4 tablespoons chicken into each shell. Top with a tablespoon of corn, beans, and then 2 tablespoons of the mango salsa. Top with cotija cheese and cilantro and serve!
- Enjoy!
