These BBQ Chicken Tacos with Black Bean and Corn Salsa are topped with black bean & corn salsa for an incredibly easy (and delicious) dinner!

three instant pot bbq chicken tacos topped with black bean and corn salsa on a wooden plate on a marble surface

We love a good, simple protein that can be scooped into a tortilla + jazzed up with flavorful toppings, and we think this meal reigns supreme in that category! Tangy, spicy, sweet BBQ sauce (you pick your favorite kind, but we LOVE this homemade BBQ sauce recipe) and chicken breasts (or thighs) cook together until the chicken is perfectly shreddable. Then, it gets scooped into tortillas and topped with a flavor-packed black bean and corn salsa that’s the *perfect* BBQ chicken topper. (It also tastes great on a crunchy tortilla chip!)

Like our Chicken Enchilada Casserole, Stuffed Peppers, and Beef Taco Casserole, these BBQ chicken tacos are a hearty Tex-Mex-inspired meal that’s easy enough for a weeknight dinner or meal prep lunch, but are crowd-pleasing enough to serve at your next family gathering. 

Best yet, they can be made in the speedy Instant Pot, hands-off slow cooker, or on the trusty stovetop, so you can choose whichever cooking method works best for you.

Why You’ll Love This Recipe

  • With the Instant Pot method, you can have dinner on the table in just 20 minutes! Or, set it and forget it in the slow cooker.
  • Crowd-pleasing combo of BBQ chicken and flavor-packed bean and corn salsa
  • Hearty and filling without weighing you down
  • Great make-ahead or meal prep option (just wait to assemble the tacos until you’re ready to eat)

BBQ Chicken Tacos Recipe Ingredients

These tasty tacos come together so easily, with minimal dirty dishes to clean when you’re done. Find ingredient notes (including substitutions and swaps) below.

Ingredients for BBQ chicken tacos with black bean and corn salsa sit in a variety of bowls on a light grey colored surface.
  • Chicken –  use 1 ½ pounds chicken breast tenders or thighs
  • BBQ sauce – sweet-and-tangy BBQ sauce is this recipe’s secret weapon 
  • Salt – seasons both the meat and the salsa 
  • Black Beans – rinse one can of black beans, and…
  • Corn – …one can of corn
  • Red Onion – then, finely slice a ¼ cup of red onion, and…
  • Jalapeño – …finely chop 1 jalapeño.
  • Cilantro – chop up ½ cup of cilantro, and…
  • Limes – …juice two limes, plus some wedges for serving
  • Tortillas – everything gets wrapped up in your choice of corn or flour tortillas

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Use slaw instead of salsa – instead of topping your BBQ chicken tacos with the black bean & corn salsa, you can use slaw as a topper. A few of our favorites are Mexican Street Corn and Kale Slaw, Creamy Green Apple Coleslaw, and Chunky Mexican Coleslaw.
  • Make bowls instead of tacos – If you are out of tortillas, or would just prefer to eat this burrito bowl style, scoop your BBQ chicken onto a bed of white rice (here’s why we choose white over brown), and top with the black bean & corn salsa and any extras you’d like.

How to Make BBQ Chicken Tacos

Not only is this recipe fast and delicious, it’s super flexible too. To make this simple shredded BBQ chicken, you can choose from three different cooking methods: an Instant Pot, slow cooker, or stovetop. You can find easy instructions for all three below.

How to Make BBQ Chicken in the Instant Pot

We LOVE the Instant Pot around here. It’s quick, easy, and truly a lifesaver on busy nights. Here’s what you’ll need to do if you choose to go the IP route.

Three chicken breasts sit in the bottom of a pressure cooker. BBQ sauce is shown being poured over the top.
Cooked chicken breasts, surrounded in a dark brown sauce, sit in the bottom of a pressure cooker.

Step 1: place the chicken breasts or thighs + BBQ sauce in the Instant Pot.

Step 2: Cook on high pressure. Secure the lid on the Instant Pot, double-check that the pressure valve is set to ‘sealing,’ and set the IP to cook on high pressure for 20 minutes.

Two forks are shown shredding chicken breasts which sit in a red colored sauce.

Step 3: Shred the chicken. Once the time is up, manually release the pressure (turn the pressure valve from ‘sealing’ to ‘venting’), and remove the lid. Remove the chicken from the Instant Pot, shred it with two forks (OR the paddle attachment on a stand mixer), and add it back to the IP to soak in all of the BBQ-y goodness.

How to Make BBQ Chicken in the Slow Cooker

This is a great method if you’re out and about for the day, or just prefer to let your kitchen slowly fill with the mouthwatering aroma of BBQ chicken.

Three chicken breasts sit in the bottom of a pressure cooker. BBQ sauce is shown being poured over the top.
Cooked chicken breasts, surrounded in a dark brown sauce, sit in the bottom of a pressure cooker.

Step 1: add BBQ sauce + chicken to the slow cooker.

Step 2: set the slow cooker to cook on low heat for 6-8 hours, or high heat for 3-4 hours, until chicken pulls apart easily with a fork.

instant pot bbq chicken shredded and finished in the instant pot

Step 3: shred the chicken. Once it can be easily shredded, remove the chicken from the slow cooker, shred it with two forks (OR the paddle attachment on a stand mixer), and then add it back into the slow cooker with the BBQ sauce.

How to Make BBQ Chicken on the Stovetop

If you don’t have an Instant Pot or slow cooker (or if you just prefer cooking on the stovetop), don’t fear! We’ve got you covered with these stovetop instructions.

A red colored sauce is shown beeping poured over the top of three chicken breasts which sit in a metal skillet.
Chicken breasts sit in a red sauce in a metal skillet.

Step 1: place the chicken in a large skillet with matching lid and cover with 3/4 cup of BBQ sauce, then add water until the chicken is just covered (about 1 1/2 to 2 cups).

Step 2: turn the heat to medium and place the lid on the skillet. Let simmer for 20-25 minutes, until chicken pulls apart easily with a fork.

Two forks are shown shredding chicken breasts which sit in a red colored sauce.

Step 3: remove the chicken from the liquid and shred with two forks or the paddle attachment of your stand mixer. Toss with the additional 1/4 cup of BBQ sauce, then add salt if needed and set aside.

How to Make Black Bean and Corn Salsa

It doesn’t get easier than this: just chop, slice, and mix. 

A bowl of corn is shown being poured into a larger mixing bowl.
Black bean and corn salsa sits in a light colored bowl.

Step 1: combine all of the prepared ingredients in a bowl with a pinch of sea salt.

Step 2: mix well!

Recipe Tip

Cuts of chicken: you can use chicken breasts or thighs in this recipe., but we prefer thighs. Since they are higher in fat, they retain more moisture and don’t dry out easily. However, chicken breasts and tenders will also shred easily and taste great here as well – so use whatever you have on hand.

How to Serve

I love these BBQ chicken tacos on a toasted tortilla (I just used the flame on my stovetop for this). Once toasted, scoop in some shredded BBQ chicken and top with the black bean & corn salsa.

How to Store and Reheat

The shredded BBQ chicken and black bean & corn salsa should be stored separately in airtight containers (these glass ones are our favorites) in the fridge. Stored this way, the BBQ chicken + salsa should stay good for up to five days. When you’re ready to eat, assemble the tacos + enjoy!

three instant pot bbq chicken tacos topped with black bean and corn salsa on a wooden plate on a marble surface

Frequently Asked Questions

What’s the Best Way to Heat Tortillas?

The open flame method is our favorite way to heat tortillas because it produces beautiful tortillas, and the flavor of flame-heated tortillas can’t be beat. For this method, heat your gas flame to medium heat, then place the tortilla directly over the flame for 30 seconds to 1 minute — until the tortilla is browned and begins to fluff up, then flip and heat for an additional 30 seconds.

If you don’t have a gas range, don’t worry – you can still get great tortillas with the pan-heated method: place a cast iron pan or comal over medium-high heat and let it heat for 3-5 minutes. Once you’re ready to warm the tortillas, reduce the heat to medium and place one tortilla on the pan. Cook for 30 seconds to 1 minute, until the tortilla is browned and begins to fluff up, then flip and heat for an additional 30 seconds.

What’s the best barbecue sauce to use for BBQ chicken tacos?

Any BBQ sauce will work here, and it’s up to you whether you want to make this an easy weeknight meal with pre-made BBQ sauce, or if you want to go the extra mile and use homemade! Either way, here are our favorite options:

Homemade: Our Easy Homemade Paleo BBQ Sauce recipe
Unsweetened: Primal Kitchen Foods Unsweetened BBQ Sauce
Refined Sugar-Free: The Date Lady Organic BBQ Sauce
Spicy: Annie’s Organic Sweet & Spicy BBQ Sauce

What are the best toppings for tacos? 

Feel free to top your tacos to your liking! The options are endless, but here are some guaranteed-to-be-delicious ideas: cubed avocado, grilled veggies, queso fresco, pickled jalapeños, sour cream, diced tomatoes, and fresh cilantro.

If you tried this BBQ Chicken Tacos with Black Bean and Corn Salsa, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!

Easy BBQ Chicken Tacos with Black Bean and Corn Salsa

4.88 — Votes 8 votes
Prep: 5 minutes
Cook: 20 minutes
Servings: 4 servings
These BBQ Chicken Tacos are a perfect weeknight meal with shredded BBQ chicken and a fresh black bean and corn salsa!

Ingredients  

For the BBQ Chicken:

  • 1 1/2 pounds chicken breast, tenders or thighs
  • 1 cup BBQ sauce
  • Salt, to taste

For the Black Bean & Corn Salsa

  • 1, 15- ounce can black beans, rinsed
  • 1, 15- ounce can corn, rinsed, or 1 3/4 cup fresh or frozen and defrosted corn kernels
  • 1/4 cup red onion, diced
  • 1 jalapeno, de-seeded and finely chopped
  • 1/2 cup packed cilantro, chopped
  • 2 limes, juiced, about 4 tablespoons
  • 1/2 teaspoon fine sea salt

For Serving:

  • 8 to tortillas, warmed (we used corn)
  • Lime wedges

Instructions 

  • Make the BBQ Chicken
    Instant Pot Method:
    Place the chicken, 3/4 cup of BBQ sauce, and 1/4 cup of water in the Instant Pot, then seal the lid and set to cook for 20 minutes on high pressure. Once the timer goes off, manually release the pressure and remove the chicken from the liquid, then shred with two forks or the paddle attachment of your stand mixer. Mix the chicken with the remaining 1/4 cup of BBQ sauce, add salt if needed, and set aside.
    Slow Cooker Method:
    Place the chicken and BBQ sauce (the full cup) in a slow cooker and set to cook on low for 6-8 hours or on high for 3-4, until the chicken pulls apart easily with a fork. Once done, shred with two forks or the paddle attachment of your stand mixer, add salt if needed, and set aside.
    Stovetop Method:
    Place the chicken in a large skillet with matching lid and cover with 3/4 cup of BBQ sauce, then add water until the chicken is just covered (about 1 1/2 to 2 cups). Turn the heat to medium and place the lid on the skillet. Let simmer for 20-25 minutes, until chicken pulls apart easily with a fork. Remove the chicken from the liquid and shred with two forks or the paddle attachment of your stand mixer. Toss with the additional 1/4 cup of BBQ sauce, then add salt if needed and set aside.
  • Make the black bean and corn salsa: Add all of the salsa ingredients to a small bowl and stir until fully combined.
  • Place chicken in a warmed tortilla, then top with the salsa and serve with lime wedges!

Nutrition

Calories: 476kcal | Carbohydrates: 54.3g | Protein: 48.8g | Fat: 6.7g | Saturated Fat: 1.4g | Cholesterol: 124.1mg | Sodium: 842.7mg | Fiber: 11.5g | Sugar: 7.8g

Additional Info

Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 476
Keyword: bbq chicken, instant pot, shredded chicken, slow cooker, tacos

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Elizabeth Brownfield


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14 Comments

  1. 5 stars
    We eat traditional ground beef tacos every Tuesday with pico de gallo.

    I would have never ever thought BBQ tacos with crazy salsa would be soo delicious, and would have never put these flavors together, but had to try it because I and my 5 boys love F&F recipes and wanted tacos on Friday. Lol. All of us loved them!!!!
    I completely followed the recipe. Yum, Yum!
    Thanks!!!

    1. Aw, that’s awesome, Reba! We’re so glad you all loved these tacos!

  2. Late to the party, but I do have a question. I know ads are necessary for revenue, but I canโ€™t print a recipe without them popping up ( at least 3 per recipe). Even if I deselect images, notes, etc. they are still there. Is there a way to print without them and the waste they produce (ink, paper spacing)? Thank you so much for your amazing recipes! I just want to be able to print without a huge deal:)

    1. Hi Erin! Thank you for bringing this to our attention. You should be able to print the recipe without the ads now. Thank you for being here!

  3. 5 stars
    We really enjoyed this one! I decided to roast the salsa minus the cilantro and it came out great. I can deff see us making this again!

  4. 5 stars
    I didn’t make the BBQ tacos, yet, I was just very interested in the salsa! Its so good. I think I will be eating it on everything. Fresh, flavorful, bright, easy!

  5. This recipe is literally on repeat weekly at my house. We LOVE these and they are so easy!

  6. 5 stars
    Even my picky husband enjoyed this one! I wouldn’t change anything about it. Quick and easy and delicious.

    1. Score! We love hearing that! Thanks for sharing this with us, Lacey!

  7. 5 stars
    This is absolutely delicious! It’s so easy to make and the chicken comes out so juicy and flavorful.( I used thighs) The the bean and corn salsa just makes this dish. It’s a hit with the whole family.

    1. That’s awesome, Michelle! Thank you for sharing this with us!!