Cook and shred chicken first - I do it in the crockpot. Place fresh or frozen chicken into the crockpot, cover with just enough water to top the chicken and cook on LOW 6-8 hours or HIGH 3-5 hours. Fresh chicken will need less time while frozen will need more time. Once done, shred with two forks. Easy peasy!

Preheat over to 425 degrees {i like to use the convect setting best but this will work either way}

Cover the pulled chicken with BBQ sauce. 1 cup should work but use as much or as little as you want and completely mix it into the chicken well.

Spray an 8x8 baking dish with PAM and line up the standing taco shells inside.

Divide the BBQ chicken into each taco bottom.

Top tacos with shredded cheese {I also put my black olives on now too} then put the dish into the oven.

Bake for at least 10 minutes or until the cheese is melted and bubbly.

Take out of the oven and then top your tacos with your avo, corn, lettuce and anything else you want to include! If you don't like something, don't use it!