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Slow Cooker BBQ Chicken Tacos

Taco Tuesday is about to get a major upgrade. Throw these slow cooker BBQ tacos with Texas caviar from one of Denver’s own food bloggers, Lauren Grier of Climbing Grier Mountain, in the slow cooker for an easy summer meal.

PREP TIME: 10 MINUTES

COOK TIME: 8 HOURS

INGREDIENTS:

FOR THE SLOW COOKER BBQ CHICKEN TACOS:

1 1/2 lbs boneless skinless chicken thighs

2 1/2 cups favorite barbecue sauce

8 soft tortillas, toasted

FOR THE TEXAS CAVIAR:

3 cups grilled corn kernels

2 15 oz cans black beans, drained, rinsed

1 small tomato, diced

1/2 jalapeno, deseeded, diced

1/2 cup red onion, diced

1/2 red pepper, diced

1/4 cup red wine vinegar

1/4 cup olive oil

salt and pepper

Feta cheese crumbles, garnish or mix in 1/2 cup (optional)

DIRECTIONS:

FOR THE SLOW COOKER BBQ CHICKEN TACOS:

In a slow cooker add the chicken thighs and barbecue sauce. Set the slow cooker either on high for 4 hours or low for 8 hours. Once the chicken has cooked, remove the chicken from the slow cooker and place on a cutting board. Using two forks, shred the chicken and set aside. To serve, stuff some of the shredded chicken into a soft tortilla. Top with Texas caviar. Serve and enjoy!

FOR THE TEXAS CAVIAR:

In a large bowl, combine corn kernels, beans, tomato, jalapeno, red onion, and red pepper. Mix together olive oil and red wine vinegar. Pour mixture over veggies and toss to combine. Season with salt and pepper. Garnish with feta or mix in about 1/2 cup if desired.

Lauren Grier

Lauren Grier of Climbing Grier Mountain is a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover and world traveler. You can catch all of her delicious recipes on her blog Climbing Grier Mountain or follow her on Instagram @griermountain.