BBQ Chicken Tacos with Broccoli Pineapple Slaw
A sweet and savory combination of BBQ chicken wrapped in a tortilla with a tasty slaw made with broccoli, bacon, cheese and pineapple
Ingredients
BBQ Chicken Tacos
- 6 boneless skinless chicken thighs or 3 boneless chicken breasts
- BBQ sauce
- flour tortillas 1-2 per person
- olive oil
- salt and pepper
Broccoli Pineapple Slaw
- 12 oz Broccoli Slaw mix bagged in salad section
- 2 cups ` red grapes, washed and cut in half
- 4 slices thick bacon, cooked until crisp, cut in 1 inch pieces
- 6 chunks fresh pineapple, cut into smaller pieces
- 2 oz grated sharp cheddar
- 1 dash rice vinegar
- salt and pepper to tast
- honey mustard dressing, optional
Instructions
Slow Cooker BBQ Chicken
- Spray or line a slow cooker, add chicken and season with salt and pepper
- Cover with your choice of BBQ sauce
- Cook on high for 3-4 hours or low for 6-8 hours
- Shred chicken with 2 forks and toss with additional BBQ sauce if desired
Broccoli Slaw
- Mix broccoli slaw with grapes, pineapple, bacon and cheese
- Season with salt & pepper and a dash of rice vinegar
- Toss with a little honey mustard dressing to bind together if desired
- Salad can be made up to 48 hours in advance
Assembling Tacos
- Saute tortillas in butter and olive oil until golden on one side, then flip and cook the other side
- Drain on paper towels
- Add a heaping portion of BBQ chicken down the center of tortilla and top with slaw
- Fold over and plate
Notes
You can set out the taco ingredients buffet style and let everyone build their own tacos