I adapted a BBQ Chicken Salad recipe from here to make BBQ Chicken Tacos.
1 cup BBQ sauce and 1/2 cup water
Chicken in the slow cooker
Add sauce & water. Cook on high for 4-6 hours (depending if frozen).
Corn, pinto beans, onion, and avocado were used in the BBQ chicken tacos. I ate the tomatoes before I could use them, and I didn’t use the ranch dressing.
After the chicken has cooked for several hours, shred it or break it up into smaller pieces.
If using canned pinto beans, rinse them.
Add the beans. This recipe also works well with fresh beans.
Mix the beans and chicken.
Saute the onions.
Add the corn about 30 min. before the chicken mixture is done. If cooking four hours, add the corn at the 3-1/2 hour mark. You can also wait the full time, add the corn, and then cook an extra 30 min.
You can add the onions, but I kept mine separate.
Mix the corn in with the chicken and beans.
To serve, start a tortilla with onions and avocado.
Add the chicken/bean/corn mixture and enjoy!
This is after one taco was eaten. You can see how messy (but delicious) they are!