a bottle of your favorite BBQ sauce (we use Sweet Baby Ray’s)
Guacamole (we love using Tab’s recipe here)
Chopped dill pickles, optional
Shredded Montery or Pepper Jack cheese
About 20 or 30 minutes before you’re ready to serve, remove chicken from slow cooker and drain the water out. Return chicken to slow cooker and take two forks and shred chicken up right inside. Stir in your favorite BBQ sauce (just enough to coat all of the chicken, you probably won’t need the whole bottle). Cover and cook another 15 or 20 minutes on high.
Meanwhile, I like to blister my tortillas up on my griddle (or in a large skillet). Just heat your skillet to medium-high heat and add your tortillas in. After a few minutes, flip them over to the other side. You’re just warming them up and getting them slightly blistered (a little browned and crunchy). Remove to serving plates.
Take each tortilla and build your taco. Add some guacamole, your BBQ chicken, chopped red onions, a sprinkle of cheese and chopped dill pickles.
I’m telling you…the BBQ, the pickles, the cheese…the goodness of a very yummy (and easy!) meal on a weeknight. Enjoy!