How to make it

  • Place onion and green pepper in a 5- to 5 1/2-quart slow cooker. In small bowl, stir together 3/4 cup of the barbecue sauce, garlic and jalapeno. Pour over vegetables. Press chicken into mixture.
  • Cover slow cooker. Cook on high heat for 4 1/2 hours or on low heat for 6 1/2 hours. Remove chicken to cutting board; let cool slightly then pull apart into shreds using two forks. Return to slow cooker along with corn, remaining 2 T barbecue sauce, hot pepper sauce and salt. Cook on high about 10 to 15 minutes. To serve, place about 1/4 cup mixture on each tortilla; top with cheese.
  • Per taco: 193 calories; 3 g fat; 25 g carb

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    bluewaterandsand ate it and said...
    I have had this one and it is delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    crabhappychick ate it and said...
    Great recipe to throw in the crockpot in the morning before work. Love recipes like this one that taste like you fussed over them. Thanks!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes