BBQ Pulled Chicken Waffle Tacos

Serves 4 · 20 min prep · 150 min cook

Estimate for one serving

• 740 cal
• 44g protein
• 64g carbs
• 32g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup BBQ sauce
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp baking powder
• 1/2 tsp salt for batter
• 2 large eggs
• 1.25 cups whole milk
• 3 tbsp neutral oil
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/3 cup ranch dressing
• 1 tbsp lime juice
• 1/3 cup pickled jalapeños
• 1/4 cup fresh cilantro
• 3 green onions, sliced

Instructions

1. 1Season chicken thighs with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Place in a slow cooker or covered Dutch oven with half the BBQ sauce, apple cider vinegar, and brown sugar.
2. 2Cook on low in a slow cooker for 4 to 5 hours, or braise covered in a 325°F oven for about 2 hours, until the chicken shreds easily with two forks. Shred the meat in the pot juices, stir in remaining BBQ sauce, and keep warm on low.
3. 3Preheat a waffle iron to medium. Whisk flour, cornstarch, baking powder, and salt in a bowl. In another bowl, whisk eggs, milk, and oil, then combine wet and dry until you have a smooth, pourable batter slightly thicker than pancake batter.
4. 4Lightly grease the waffle iron. Pour a thin layer of batter—half the usual waffle portion—so each waffle cooks thinner and more pliable for folding into a taco shell. Cook until just golden and flexible, about 3 to 4 minutes; do not over-crisp or they will crack when folded.
5. 5Immediately drape each hot thin waffle over a wooden spoon handle balanced across a bowl, or nestle into a taco rack, so it cools into a soft taco shape. Repeat until you have eight waffle taco shells; keep warm loosely covered with a towel.
6. 6Toss shredded red cabbage and carrots with ranch dressing and lime juice until lightly coated and crunchy. Taste and adjust salt if needed.
7. 7Fill each waffle taco shell with a generous scoop of warm BBQ pulled chicken, then top with the ranch slaw, pickled jalapeños, cilantro, and green onions.
8. 8Serve right away with extra BBQ sauce on the side for dunking. The contrast of sweet-smoky chicken, cool slaw, and savory waffle shell is the whole point—eat while the shells still have a little chew.