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Pulled BBQ Chicken Tacos
with cabbage slaw

Active: 30 min Total: 8 hr 30 min
We're hitting the South this week with some homemade BBQ flavors and some tender slow-cooked meats. This meal might have quite a couple of components, but you'll get to reuse your BBQ fixings tomorrow and your cabbage and carrots will be prepped for Thursday too. Beyond tonight's dinner, you can easily make more of this meal for larger parties or make extra for freezing.


BBQ Pulled Chicken Tacos:
  • Chicken breasts - 5 , sliced ((makes enough for 2 meals))
  • BBQ sauce - 1 1/2 cups ((ingredients listed separately))
  • Tortillas - 8
  • Avocados - 1 to 2 , cubed
No Cook BBQ Sauce:
  • Garlic cloves - 4 , minced or crushed
  • Crushed tomatoes - 2 cups
  • Balsamic vinegar - 1/4 cup
  • Apple cider vinegar - 1/4 cup
  • Honey - 1/4 cup
  • Worcestershire sauce (opt) - 1 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Cabbage Slaw:
  • Carrots - 2 , grated
  • Red or green cabbage - 1/2 head , sliced
  • Honey - 1/3 cup
  • Apple cider vinegar - 1/3 cup
  • Lemon - 1 , juice of
  • Salt - 1/2 tsp
  • Oil - 1/2 cup ((like grapeseed, vegetable, or avocado))


  1. Make sauce - Mince or crush garlic and then mix with tomatoes, vinegars, honey, worcestershire sauce, salt, and pepper.
  2. Chicken breasts - {Makes enough for 2 meals} Slice each breast into smaller pieces, ~4 each.
  3. Start slow cooking (~8 hours before) - Combine chicken and BBQ sauce in a slow cooker and cook on low for 8 to 10 hours. Transfer cooked chicken to a cutting board, leaving sauce in the pot. Shred with a fork. Return shredded chicken to slow cooker and get it all mixed up with the sauce. Season to taste with more salt, pepper, or any spices you might have (e.g., paprika, chili powder, or cayenne for a little kick). Check out this video on slow cooking meats. (Can be done up to 5 days before and then stored in the fridge in air-tight containers)
  4. {For slaw} Carrots / Cabbage - {Double and set aside half if making Thursday's meal} Prep as directed. Both carrots and cabbage can be prepped in a food processor. Otherwise, grate carrots in a box grater and slice cabbage. (Can be done up to 5 days ahead)
  5. Make slaw - Mix together honey, apple cider vinegar, lemon, salt, and oil. Dress carrots and cabbage in dressing. Cover and refrigerate for at least 30 minutes. (Can be done up to 3 days ahead)

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  1. Warm tortillas according to packaged instructions. Cube avocados. Spoon chicken, slaw, and avocados into tortillas. Remember to save some chicken and BBQ sauce for tomorrow night's dinner!



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