BBQ Pulled Chicken Tacos

Get ready to transform your Taco Tuesday with these irresistible BBQ Pulled Chicken Tacos! I’ve perfected this recipe to deliver that perfect balance of smoky, tangy, and slightly sweet flavors that’ll have everyone asking for seconds. Let me show you how to make these crowd-pleasing tacos that are both impressive and surprisingly simple to prepare.

Ingredients:

• Main Ingredients:
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup BBQ sauce (your favorite brand)
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 12 corn or flour tortillas (6-inch)
• Taco Toppings:
  • 2 cups shredded cabbage or coleslaw mix
  • 1 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 avocado, sliced
  • Pickled red onions (optional)
• Pro Tips:
  • For best results, use a high-quality BBQ sauce – I recommend avoiding overly sweet varieties
  • Substitute chicken breasts with thighs for juicier meat
  • Gluten-free option: Use corn tortillas instead of flour

Step-by-Step Instructions:

1. Prepare the Chicken

   Season chicken breasts with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. The chicken shouldn’t be cooked through yet – we’re just developing flavor here.

2. Create the Base

   Remove chicken and set aside. In the same pot, sauté diced onions for 5-7 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant. Watch carefully to prevent burning.

3. Slow Cook to Perfection

   Return chicken to the pot. Add BBQ sauce and 1/2 cup water. Bring to a simmer, reduce heat to low, cover, and cook for 25-30 minutes until chicken shreds easily with a fork. The internal temperature should reach 165°F (74°C).

4. Shred and Season

   Remove chicken and shred using two forks. Return to the pot and stir into the sauce. Simmer uncovered for 5-10 minutes until sauce thickens and coats the chicken well.

5. Assemble Tacos

   Warm tortillas in a dry skillet or microwave. Fill with pulled chicken, top with shredded cabbage, cilantro, avocado slices, and a squeeze of lime.

Key Details:

🕒 Total Time: 50 minutes (Prep: 15 mins | Cook: 35 mins)
🍽️ Servings: 6 (2 tacos per person)
🔥 Calories: ~320 per serving
⚙️ Equipment: Dutch oven or large pot, measuring cups, cutting board, sharp knife, two forks for shredding

Pro Tips & Variations:

• Toast your tortillas on an open flame for authentic charred flavor
• For spicier tacos, add chipotle peppers in adobo sauce to your BBQ mixture
• Make a quick slaw by tossing shredded cabbage with lime juice and a pinch of salt
• Warm your BBQ sauce slightly before adding it to the chicken for better incorporation

Storage Instructions:

Store leftover pulled chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a covered pan over medium heat, adding a splash of water or chicken broth to maintain moisture. The chicken can also be frozen for up to 3 months.

Frequently Asked Questions:

Can I make this in a slow cooker?
Yes! Place all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

How do I prevent the chicken from drying out?
Don’t overcook the chicken, and keep it covered while simmering. The BBQ sauce helps maintain moisture.

Can I prep this ahead of time?
Absolutely! The pulled chicken actually tastes better the next day as the flavors develop. Reheat and assemble tacos just before serving.

What’s the best BBQ sauce to use?
Choose a sauce that’s not too sweet and has a good balance of tangy and smoky flavors. Kansas City-style BBQ sauce works great in this recipe.