This Slow Cooker Tequila Barbecue Chicken is tender, sweet, tangy, and absolutely perfect! Packed with delicious flavors and super easy to make.
Slow Cooker Tequila Barbecue Pulled Chicken Recipe
Yes, you heard me, my friend. TEQUILA!! Who says tequila is just for making bad decisions {wink}.
This Slow Cooker Tequila Barbecue Chicken is out of this world! It’s tender, sweet, and tangy. Plus, It’s super easy to make and very versatile for serving.
I cooked the chicken in my slow cooker. It is just so easy! Let’s face it… Who doesn’t love just to dump everything into a pot, and forget about it for a while?
Seriously, this chicken is one of my go-to dishes for parties because it can be made ahead of time and kept warm for a couple of hours until you’re ready to serve it.
When the chicken was ready, I decided to make some nachos. There’s just something about a large sheet pan full of loaded nachos that makes me so happy. I do not know why I don’t make them more often.
Ingredients You’ll Need
For the chicken:
- Boneless skinless chicken breasts
- Barbecue sauce – homemade or store-bought
- Brown sugar
- Tequila
- Zesty Italian dressing
- Hot sauce (optional)
For the nachos:
- Tortilla chips
- Corn
- Green onion
- Shredded Monterey jack & cheddar cheese blend
- Fresh salsa – homemade or store-bought
- Cilantro
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Prepare the Chicken
- Place chicken breasts in your slow cooker.
- Mix barbecue sauce, brown sugar, tequila, Italian dressing, and hot sauce in a mixing bowl. Stir until well combined. Pour the sauce over the chicken.
- Cover and cook 5 hours on LOW or 3 hours on HIGH. Remove chicken from the slow cooker.
- Shred chicken using 2 forks. Return chicken to slow cooker; mix to coat the chicken with the sauce. Cover and keep warm.
HOW TO SERVE TEQUILA BARBECUE CHICKEN
The chicken is plenty flavorful on its own! But you can use it to make sandwiches, pizza, stuffed peppers, tacos, taquitos, arepas, and of course, on nachos.
Storing & Freezing Instructions
STORE:
Store refrigerated in an airtight container for up to 3 days.
FREEZE
- Let it cool completely.
- Add chicken to a freezer plastic bag or container. Press the bag flat, and squeeze out excess air to prevent freezer burn.
- Seal, label, and freeze for up to 3 months.
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- Easy Grilled Chicken Shawarma
- Instant Pot Mojo Chicken
- Easy Instant Pot Mexican Shredded Chicken
- Skinny Oven Fried Chicken
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Slow Cooker Tequila Barbecue Chicken Nachos
Equipment
Ingredients
- 5 boneless skinless chicken breasts (750 g approx – 1 1/2 lb)
- 1 cup barbecue sauce – homemade or store-bought (240 ml)
- 1/4 cup brown sugar (50 g)
- 1/4 cup tequila (60 ml)
- 1/4 cup zesty Italian dressing (60 ml)
- 1 – 2 tablespoons hot sauce o more to taste
For the Nachos:
- 16 oz tortilla chips (about 1 large bag)
- 1 cup frozen corn, thawed
- 1/2 cup green onion, sliced
- 3 cups shredded Monterey jack & cheddar cheese blend (350 g – 12 oz)
- 1 1/2 cup fresh salsa – homemade or store-bought
- 1/4 cup cilantro, chopped
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Chicken:
- Place chicken breasts in your slow cooker.
- In a mixing bowl, combine barbecue sauce, brown sugar, tequila, Italian dressing, and hot sauce. Stir until well combined. Pour the sauce over the chicken. Cover and cook 5 hours on LOW or 3 hours on HIGH. Remove chicken from slow cooker.
- Shred chicken using 2 forks. Return chicken to slow cooker; mix to coat the chicken with the sauce. Cover and keep warm.
Make the Nachos
- Preheat oven to 400º F (200º C). Line a large baking sheet with foil. Then spray generously with non-stick cooking spray.
- Add half the tortilla chips and top with the chiken, half the cheese, half the corn, and half the green onion. Repeat one more layer. Then sprinkle the the rest of the cheese all over the toppings.
- Bake nachos for 10-15 minutes, or until cheese is melted. Remove from oven.
- Garnish with fresh salsa and cilantro leaves. Drizzle guacamole and/or sour cream and/or hot sauce, if desired.
- Let it cool completely.
- Add chicken to a freezer plastic bag or container. Press bag flat, squeeze out excess air to prevent freezer burn.
- Seal, label, and freeze for up to 3 months.
- Easy Peri Peri Chicken Breasts
- Easy Grilled Chicken Shawarma
- Instant Pot Mojo Chicken
- Easy Instant Pot Mexican Shredded Chicken
- Skinny Oven Fried Chicken
- Browse more recipes…
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted February 2016, post content edited to add more helpful information, no change to the recipe in July 2021.
I love my slow cooker, Mexican food, nachos and tequila while we’re at it. Can’t wait to try this! Gorgeous photos too!
Can this recipe get anymore flavorful? WOw, you had me at tequilla bbq chicken, then put it over tortilla chips? And its made in my crockpot so I don’t even really have to spend a lot of time cooking…. Be still my heart. Pinned this to make very very soon!
Two things to love with this – slow cooker and nachos! I like how you used the sheet pan – so much better than trying to stuff everything into a skillet or baking dish. Looks like the chips get maximum coverage!
You are right, April! They get maximum coverage and they don’t get soggy. Thanks for stopping by =)
Tequilla. BBQ. Nachos. My three favourite words 😉 your photos have made me drool. Fab recipe 🙂
Thank you Emma!!
These look so incredibly fantastic! I’m pescetarian so I’m thinking I’ll try a Tequilla BBQ Shrimp variation but wow. This looks so flavorful!
Shrimp sounds like a great idea, Dana! Thanks for stopping by.