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+ servings
Chicken taco with avocado and onion slices.

BBQ Chicken Tacos with Tomatillo Salsa

Sweet, tangy barbecue sauce is perfectly balanced with smoky roasted tomatillo salsa in these BBQ Chicken Tacos! Topped with ripe avocado and crispy purple cabbage, these homemade tacos are simply sensational.
Course Dinner, Main Course
Cuisine Mexican
Keyword barbecue chicken tacos, crock pot chicken breast, mexican tacos, salsa verde recipe, sugar free bbq sauce
Prep Time 15 minutes
Cook Time 10 hours 10 minutes
Total Time 10 hours 25 minutes
Servings 2 Servings
Calories 926kcal
Author Alyssa


For the Chicken Tacos with Tomatillo Salsa

  • 1 large bone-in chicken breast preferably organic and cage free
  • 1 large white onion coarsely chopped
  • 3 cans about 1 liter ginger ale (no sugar added if you can)
  • 1/2 cup barbecue sauce see below for my homemade recipe
  • 1 pound tomatillos husks removed and washed
  • 1 bunch cilantro
  • 3 tablespoons olive oil
  • Salt & pepper to taste
  • 4 corn tortillas I like these ones
  • 1 cup cabbage thinly slice
  • 1 avocado pit removed and sliced

For the Homemade Sugar-Free BBQ Sauce


For the Chicken Tacos

  • Line the bottom of a crock pot with the chopped onions. Place the chicken breast on top of the onions and add the ginger ale. Sprinkle with salt and pepper to taste.
  • Cook the chicken on high for 4 - 6 hours, turning down to low for another 2 - 4 hours.
  • Once the chicken is done cooking, remove it from the liquid and place on a cutting board until it's cool enough to handle.
  • Shred with two forks and place in a small sauce pan.
  • Add the barbecue sauce to the sauce pan and heat over low heat to warm the chicken back up.

For the Salsa

  • Meanwhile, preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
  • Toss the tomatillos in 1 tablespoon olive oil, sprinkle with salt and pepper and toss to coat.
  • Roast in the oven until the tomatillos begin to soften and their juices start to ooze out, about 5 - 7 minutes.
  • Add the roasted tomatillos, cilantro, remaining 2 tablespoons of olive oil to a high speed blender and blend on low until you have a smooth consistency.
  • Heat the tortillas in a microwave or over medium heat in a dry saute pan.
  • Serve the chicken onto each tortilla, top with cabbage and sliced avocado and drizzle with tomatillo salsa.
  • Wrap up and enjoy!

For the Barbecue Sauce

  • Whisk all the ingredients in a small sauce pan and heat over medium heat.
  • Whisk until the sauce is warm, 1-2 minutes.
  • Either add the chicken to the sauce pan or transfer the sauce to a jar and store for later use.


gluten-free | dairy-free | refined sugar-free | egg-free | nut-free | soy-free


Calories: 926kcal | Carbohydrates: 104g | Protein: 34g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1959mg | Potassium: 2045mg | Fiber: 19g | Sugar: 58g | Vitamin A: 1821IU | Vitamin C: 65mg | Calcium: 149mg | Iron: 5mg