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Sweet Baby Rays Crockpot Chicken Tacos - Easy, Saucy, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
  • Sweet Baby Rays BBQ Sauce: 1 cup (more if you like extra saucy)
  • Salsa: 1 cup (mild, medium, or hot based on your preference)
  • Taco seasoning: 1 packet (about 1 ounce) or 2 tablespoons homemade
  • Chicken broth: 1/2 cup (helps with moisture and shredding)
  • Lime juice: Juice of 1 lime (about 2 tablespoons)
  • Onion: 1 small yellow onion, finely diced (optional but recommended)
  • Garlic: 2 to 3 cloves, minced (or 1 teaspoon garlic powder)
  • Tortillas: Soft flour or corn tortillas for serving
  • Toppings: Shredded lettuce, diced tomatoes, sliced jalapeños, chopped cilantro, diced red onion, avocado or guacamole, shredded cheese, sour cream, and extra lime wedges

Method
 

  1. Prep the slow cooker: Lightly spray the crock with nonstick spray for easy cleanup. Add the diced onion and garlic to the bottom.
  2. Mix the sauce: In a bowl, whisk together Sweet Baby Rays BBQ sauce, salsa, taco seasoning, chicken broth, and lime juice. Taste and adjust for heat by using spicier salsa or adding a pinch of cayenne.
  3. Add the chicken: Place chicken breasts or thighs on top of the onions. Pour the sauce mixture over the chicken, turning once to coat.
  4. Slow cook: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is fork-tender and easily shreds.
  5. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to soak up the sauce.
  6. Adjust the sauce: If the mixture is too thick, add a splash of broth. If it’s too thin, let it cook uncovered on High for 10–15 minutes to thicken.
  7. Warm the tortillas: Heat tortillas in a dry skillet or wrap in foil and warm in a low oven. Warm tortillas make better tacos.
  8. Assemble and serve: Spoon chicken into tortillas and top with your favorites—cilantro, onion, cheese, jalapeños, avocado, and a squeeze of lime.