Honey BBQ Chicken Tacos #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join - we'd love to have you!

DID YOU KNOW. Monday October 4th is National Taco Day!! What better reason to join our host, Wendy from A Day In The Life on The Farm in making and sharing some DELICIOUS taco recipes!

This recipe is shredded BBQ chicken sandwich meets taco - it is the best of both and a fun way to change up your taco routine! I suppose you could also call it a "wrap", but I'm calling it a taco...! 

The filling is really tasty - you can use really any flavor of bbq you like best, but the honey bbq adds a nice sweet / spicy combination with the salsa mixed in, and lends itself to going really nicely with a fruity salsa on top for a little extra heat or flavor. 

Get inspired! See all of our Taco-Sunday recipes:

• Karen’s Kitchen Stories: Ancho Chili Chicken Tacos 
• Amy’s Cooking Adventures: Breakfast Tacos 
• Making Miracles: Honey BBQ Chicken Tacos 
• Palatable Pastime: Shredded Chipotle Chicken Tacos 
• A Day in the Life on the Farm: Slow Cooker Shredded Beef Grilled Tacos 
• Food Lust People Love: Southwestern Chicken Tacos
• Culinary Adventures with Camilla: Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas 
• Sneha’s Recipe: Tofu Tikka Tacos

Honey BBQ Chicken Tacos

Ingredients

4 large chicken thighs (bone in, skin-on is fine)

1/2 cup chicken broth

1 18-oz bottle Honey BBQ Sauce (I used Sweet Baby Ray's)

1 15-oz can black beans, drained and rinsed

1 15-oz can corn, drained

1/2 cup salsa

To serve

Shredded cheddar cheese, or cotija cheese

shredded lettuce

diced tomatoes

Fruity mango or apple salsa

Directions

1. Combine chicken and broth in a slow cooker; cook on high for about 4 hours until chicken is easily shredded.
2. Remove chicken from crockpot, and turn off heat. Set chicken aside on a plate or cutting board until it's cool enough to handle.
3. Discard the skin and bones, shred the meat and return the meat to the crock pot. Turn heat to low.
4. Add in the bbq sauce, corn, and black beans.
5. Cook until well heated through - about another hour.
6. Stir in the salsa. Taste, and adjust bbq / salsa if needed.
7. Serve the bbq chicken filling in tortillas, topped with your preferred cheese and toppings such as shredded lettuce and diced tomato. Top with a fruity salsa like mango or apple salsa if desired!

Recipe adapted from The Cookie Rookie