Slow Cooker Pineapple Chicken Tacos

These Slow Cooker Pineapple Chicken Tacos with fresh Mango Salsa require minimal effort but are packed with bursts of flavor and lots of nutrients. They’re easy to keep paleo and can also be made to be Whole30 compliant!

Slow Cooker Pineapple Chicken Tacos

These are just as easy as they are delicious. The chicken is cooked in a slow cooker and the Mango Salsa takes maybe five minutes to throw together. As for the tortillas, I like to use Siete brand or, when I have a little extra time, I like to make cassava flour tortillas using the recipe on the back of the Otto’s Naturals Cassava Flour bag. Both are great options as they are delicious while being made with simple, clean ingredients. You can also save some money on Otto’s products by using my code “kaylaskitchandfix” on their website!

Everything you see here is made from Whole30 compliant ingredients, but if you’re on an official W30 round, just skip the tortilla and sub in a lettuce wrap (or even just dig in with a fork!). I’ve eaten it both with a tortilla and without and both ways are delicious!

Hungry for more?

If you’re not on Whole30 or following a strict paleo diet, this chicken pairs deliciously with a side of my Copycat Chipotle Cilantro and Lime Rice!

These tacos are also delicious when paired with my Creamy Whole30 Coleslaw (which can be found in the linked recipe post) and my classic Mango Salsa (which can be found below)!

FOLLOW ALONG

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PS – If you make this pineapple chicken or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!

Slow Cooker Pineapple Chicken Tacos

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Servings: 4

Course: Main Course

Ingredients Equipment Method

Ingredients

  

Shredded Pineapple Chicken

• 1 lb chicken breast
• ½ red onion, diced
• 1 tsp garlic, minced
• 1 14 oz can pineapple, drained with juice set aside (check for no sugar added)
• 2 tbsp compliant ketchup or bbq sauce (I use Primal Kitchen or The New Primal)
• 1 tsp compliant mustard (yellow or dijon)
• 1 tsp cumin
• ½ tsp chili powder
• ⅓ cup pineapple juice (check for no sugar added)
• salt and pepper, to taste

Mango Salsa

• 2 mangos, cubed
• 1 avocado, cubed
• ½ lime, juiced
• ⅓ cup red onion, diced
• ½ cup fresh cilantro, chopped
• ¼ tsp paprika
• ½ tsp salt

Equipment

• Slow Cooker

Method

 

Shredded Pineapple Chicken

1. Place all of the pineapple chicken ingredients into your slow cooker and cook until chicken falls apart (on low for 5-6 hours or high for 3-4 hours).
2. Once the chicken is cooked, shred the chicken and allow to cool slightly.

Mango Salsa

1. Cube mango and avocado and set in a bowl. Add in the remaining ingredients and mix gently to combine.

Pineapple Chicken Tacos

1. Using a tortilla, lettuce wrap, or a bowl with rice, assemble your meal with the pineapple chicken topped with mango salsa. You can also add fresh lime, extra lettuce and additional cilantro if you wish.