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Slow Cooker Bourbon BBQ Chicken Tacos | with corn salsa

Rose Lemere
This easy and delicious recipe is sure to be a hit with everyone who tries it. Plus I’ve added my quick and easy corn salsa recipe too. Which turns these tacos into a real show-stopper! 
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 8
Calories 245 kcal

Equipment

  • slow cooker/crock pot.

Ingredients
  

For the slow cooker chicken

  • 1 cup ketchup
  • 1 red onion diced
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp maple syrup
  • 2 tbsp apple cider
  • 1 tbsp parsley dried or fresh
  • 2 cloves garlic minced
  • freshly ground black pepper to taste
  • 3 tbsp bourbon optional, but highly recommeded!
  • 1 1/2 lbs boneless skinless chicken breasts If you don’t mind taking the extra time to de-bone your chicken, you can also use chicken thighs and chicken legs for this recipe 

for the corn salsa 

  • 2 cups frozen corn thawed
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 2 limes juiced
  • sea salt and freshly ground black pepper to taste

serving

  • corn or flour tortillas I used both!
  • shredded cheddar cheese
  • fresh cilantro
  • lime wedges

Instructions
 

  • Place your chicken breasts in the slower cooker, followed by the remaining chicken/bourbon BBQ sauce ingredients. Mix roughly, then place the cover on your slow cooker and cook on low for 3-4 hours. Or until a meat thermometer reads 165 degrees F.
  • While your chicken is cooking combine the corn salsa ingredients in a small bowl. Taste and adjust the seasoning if needed. Place the salsa in the fridge until ready to use.
  • Once the chicken is cooked through, remove the breasts from the slow cooker, and shred the chicken using two forks. Return the shredded chicken to your slow cooker and stir to combine. Turn to the keep warm setting and cover.
  • Allow the chicken to continue cooking while you prep the rest of your taco toppings, and get your corn salsa out of the fridge. 
  • I like to serve my chicken right from the slow cooker, but you can transfer it to a large bowl, or a shallow dish before serving if you like.
  • Place a tortilla of choice on a large plate, and top with a scoop of shredded chicken, a sprinkle of cheese, and a generous helping of corn salsa. Serve with a lime wedge and any of your other favorite taco toppings.
  • Enjoy!

Notes

Any leftover bourbon BBQ chicken can be stored in an airtight container in the fridge for up to 5 days! Any leftover corn salsa can be covered tightly with plastic wrap or moved to an airtight container and refrigerated for up to 5 days. 
If you would like your corn salsa to have a little extra flavor, try adding some chili powder or crushed red pepper to it! 
I like to use frozen corn kernels for this recipe, but you can also use canned corn or fresh sweet corn. 

Nutrition

Calories: 245kcalCarbohydrates: 34gProtein: 20gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 54mgSodium: 433mgPotassium: 674mgFiber: 3gSugar: 19gVitamin A: 819IUVitamin C: 37mgCalcium: 41mgIron: 1mg
Keyword chicken, slow cooker recipe, taco Tuesday
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