These Sweet & Spicy Slow Cooker BBQ Chicken Tacos are the perfect solution for busy days when you want a meal that feels special but requires minimal effort. The combination of tender shredded chicken glazed in a rich, honeyed barbecue sauce and a vibrant, fresh mango salsa creates a balance of heat and sweetness that is truly addictive.
Imagine succulent, glazed chicken piled into crispy shells with creamy pepper jack cheese and a zesty fruit salsa for the ultimate family-friendly taco night.
Recipe Details
- Flavor Profile: A delightful mix of smoky barbecue, sweet honey and brown sugar, and a zesty, tropical kick from the fresh mango and jalapeño.
- Textures: Tender, juicy shredded chicken paired with crispy taco shells, crunchy corn, and a refreshing, chunky salsa.
- Total Time: 3 hours 30 minutes on high heat or 7–8 hours on low heat, plus 15 minutes of prep.
- Difficulty Level: Easy; this recipe is a simple “set it and forget it” slow cooker meal with a quick fresh salsa assembly.
What You’ll Need
To create these tacos, you will need boneless, skinless chicken breasts and your favorite bottled barbecue sauce, which is enhanced with honey and brown sugar. For the assembly, you will use convenient stand-and-stuff shells, pepper jack cheese, and a homemade mango salsa featuring fresh fruit, red onion, and lime.
Ingredient Notes
- Barbecue Sauce – Use your personal favorite brand as the base; it provides the core smoky and savory notes for the chicken.
- Honey and Brown Sugar – These ingredients work together to caramelize the sauce and provide a deep, sweet finish that balances the heat.
- Mango – A ripe mango is essential for the salsa, providing a tropical sweetness that cuts through the rich barbecue flavors.
- Pepper Jack Cheese – Placing a slice of this at the bottom of the shell adds a mild spicy kick and acts as a barrier to keep the shell from getting soggy.
- Stand and Stuff Taco Shells – These make assembly much easier and provide a sturdy base for the generous amount of toppings.
Add-ins and Substitutions
- Protein – While chicken breast is lean and easy to shred, you could use boneless skinless chicken thighs for a slightly richer flavor.
- Greens – A bit of shredded cabbage or a quick lime-juice slaw would add an extra layer of crunch to the toppings.
- Salsa Variety – If mango is not in season, a fresh pineapple salsa or a peach salsa would provide a similar sweet and acidic profile.
How to Make Sweet & Spicy Slow Cooker BBQ Chicken Tacos
1. Prepare the Mango Salsa Combine all the ingredients for the mango salsa in a bowl: the chopped ripe mango, diced red onion, diced jalapeño (seeds removed), lime juice, and chopped fresh cilantro. Stir well, cover, and refrigerate in a sealed container until you are ready to serve. This allows the flavors to meld together beautifully.
2. Mix the BBQ Sauce In a small bowl, whisk together the barbecue sauce, honey, and brown sugar until the sugar is dissolved and the sauce is smooth.
3. Slow Cook the Chicken Place the four boneless, skinless chicken breasts into the bottom of your slow cooker. Pour the prepared barbecue sauce mixture over the chicken, ensuring it is well-coated. Cover with the lid and cook on low for 7–8 hours or on high for 3 1/2 hours.
4. Shred the Chicken Once the chicken is fully cooked and tender, use two forks to shred the meat directly in the slow cooker, allowing it to soak up all the flavorful juices.
5. Assemble the Tacos To assemble, place one slice of pepper jack cheese at the bottom of each taco shell. This is a crucial step to keep the shells crispy. Spoon 3–4 tablespoons of the shredded chicken into each shell. Top with a tablespoon of corn, a tablespoon of black beans, and then 2 tablespoons of the chilled mango salsa. Finish with a sprinkle of cotija cheese and fresh cilantro.
Pro Tip: Placing the cheese at the bottom of the taco shell acts as a moisture barrier. The heat from the chicken will melt the cheese slightly, creating a seal that prevents the juices from softening the shell.
Recipe Tips
- Salsa Prep – Making the salsa at least an hour in advance gives the lime juice time to “pickle” the red onions and draw out the sweetness of the mango.
- Draining Toppings – Be sure to drain and rinse your canned corn and black beans thoroughly so they don’t add excess liquid to your tacos.
- Shredding – For the easiest shredding, do it while the chicken is still hot and immediately return it to the sauce so it stays moist.
FAQs
Can I use frozen chicken? It is best to thaw your chicken completely before placing it in the slow cooker to ensure it cooks evenly and reaches the safe internal temperature within the suggested time frame.
How spicy is this recipe? The spice level is moderate. The pepper jack cheese and jalapeño provide a gentle heat, but you can remove the jalapeño seeds entirely or use a very mild barbecue sauce to keep it family-friendly.
How do I store leftovers? Store the shredded chicken in its sauce in an airtight container for up to 3 days. Keep the mango salsa in a separate container to maintain its fresh texture.
Serving Suggestions
- Extra Freshness – Serve with extra lime wedges to squeeze over the tacos just before eating.
- Side Dish – These tacos pair perfectly with a side of Mexican street corn (elote) or a simple cilantro-lime rice.
- Dipping – Any leftover mango salsa is fantastic served with salty tortilla chips on the side.
Make This Recipe in Advance
The shredded chicken is an excellent candidate for meal prep; you can cook and shred it a day ahead and simply reheat it when you are ready to eat. The mango salsa can also be made the night before, which actually improves its flavor. Just assemble the tacos fresh to ensure the shells stay perfectly crispy.
Print
Sweet & Spicy Slow Cooker BBQ Chicken Tacos
- Total Time: 3 hours 45 minutes
- Yield: 8 Tacos 1x
Description
These Sweet & Spicy Slow Cooker BBQ Chicken Tacos are the perfect solution for busy days. Featuring tender shredded chicken in a honeyed BBQ glaze paired with a vibrant, fresh mango salsa, they offer a perfect balance of heat and sweetness for the ultimate family-friendly taco night.
Ingredients
The BBQ Chicken
- 4 boneless, skinless chicken breasts
- 18 oz barbecue sauce
- 1/4 cup honey
- 1/4 cup brown sugar
The Fresh Mango Salsa
- 1 ripe mango, chopped
- 1/2 red onion, diced
- 1 jalapeño, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
The Taco Assembly
- 8 Stand and Stuff taco shells
- 8 slices pepper jack cheese
- 1 cup corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1 cup cotija cheese, crumbled
- Fresh cilantro, for garnish
Instructions
Slow Cook: Place chicken in the slow cooker. Whisk BBQ sauce, honey, and brown sugar; pour over chicken. Cook on HIGH for 3.5 hours or LOW for 7–8 hours.
Salsa: Combine mango, onion, jalapeño, lime juice, and cilantro. Refrigerate for at least 1 hour.
Shred: Shred the chicken directly in the slow cooker and stir to absorb the sauce.
Assemble: Place a slice of pepper jack at the bottom of each shell. Layer with BBQ chicken, corn, beans, and mango salsa.
Finish: Sprinkle with cotija cheese and cilantro. Serve immediately.
Notes
The Moisture Barrier: The cheese slice at the bottom melts to create a seal, preventing the sauce from making the taco shell soggy.
Salsa Timing: Chilling the salsa allows the lime juice to ‘pickle’ the onions, removing their raw bite.
Rinse Your Veggies: Rinsing beans and corn removes metallic canning liquid and excess sodium.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Slow Cooker / No-Cook Salsa
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 2 Tacos
- Calories: 540
- Sugar: 18g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 95mg
Keywords: slow cooker bbq chicken, mango salsa tacos, sweet and spicy chicken, easy crockpot tacos, 5 ingredient chicken, family taco night, honey bbq chicken
