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Slow-cooker BBQ Chicken Tacos with Broccoli Slaw

Alexa Shields

This quick and easy dish is perfect for a week night because your slow-cooker does all of the work! Get sweet, spicy and tangy all in one bite with BBQ chicken on Mi Rancho Simply Authentic Fajita Flour Tortillas topped with a tangy apple cider vinegar slaw. Enjoy!



  • 2-3 large chicken breasts
  • 1 bottle of favorite BBQ sauce (you can make your own if you prefer, but this is a great quick dinner idea)
  • Cayenne Pepper (optional)
  • Salt and Pepper to Taste
  • 1 ½ cups packaged Broccoli Slaw Mix
  • ½ cup Red Cabbage, sliced into thin strips
  • 2 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • Salt & Pepper to taste
  • Simply Authentic Mini Mamas Street Taco Tortillas
  • Sour Cream (optional)


BBQ Chicken:
Place chicken breasts on the bottom of your slow-cooker. Generously spice each piece with salt, pepper and cayenne pepper to taste. Cover with entire bottle of your favorite BBQ sauce. Cover and cook on low for 6-8 hours. Shred chicken and mix back into the sauce in the slow cooker.

Broccoli Slaw:
In a small bowl, whisk olive oil, apple cider vinegar, salt and pepper. In a large bowl, toss broccoli slaw mix and red cabbage with the dressing until fully coated. Set aside.

Assembling Tacos:
Warm Mama’s Fajita Flour Tortillas on a hot dry griddle or an open flame until lightly toasted. Fill tortilla with BBQ Chicken and Broccoli Slaw. Top with sour cream.

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