BBQ Chicken Tacos
These easy slow cooker BBQ Chicken Tacos are the perfect dinner for a busy weeknight! This healthy dump-and-go crockpot recipe is made even better with a quick 5-minute coleslaw!
Servings: 8 servings
Ingredients
BBQ Chicken
- 1 cup BBQ Sauce low carb if keto
- 1/4 cup apple cider vinegar
- 2 tablespoons sweetener brown sugar, honey, or monkfruit if keto
- 1 tablespoon minced garlic
- 2 pounds boneless skinless chicken breasts
Slaw
- 3 cups cabbage slaw mix
- 2 tablespoons finely chopped green onion
- 1-2 tablespoons finely chopped pickled jalapeno
- 2-3 tablespoons mayonnaise
- 1 teaspoon lime juice
- salt and pepper to taste
Misc.
- 24 street taco tortillas corn, flour, or low carb
- Dill pickles optional
Instructions
- Combine the BBQ sauce, vinegar, sweetener, and garlic.
- Lay the chicken breast in the bottom of the slow cooker. Pour the sauce over the chicken.
- Secure the lid and cook on low for up to 8 hours or on high for up to 4 hours.
- When the chicken has reached an internal temperature of 165 degrees F. shred the chicken and place back in the sauce, stir to coat.
- To make the slaw, combine all of the ingredients and toss to coat.
- Assemble the tacos by adding the shredded BBQ chicken to a tortilla and top with slaw.
Notes
G. Hughes sugar-free BBQ sauce, monkfruit, and Carb Balance Street Taco tortillas were used to calculate the low-carb nutrition below.
**If using lettuce wraps instead of tortillas 3 lettuce taccos with fillings has 182 calories, 4.6 carbs, 0.9 grams fiber, 3.7 net carbs.
***using low carb street taco tortillas, there are 7.6 net carbs per serving
Nutrition
Serving: 3 Tacos (nutrition calculated using the low carb ingredients listed above) | Calories: 287kcal | Carbohydrates: 34g | Protein: 35g | Fat: 10.9g | Cholesterol: 84mg | Sodium: 774mg | Fiber: 26.4g | Sugar: 1.2g