Slow Cooker Pineapple Chicken Tacos
Equipment
- Slow Cooker
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
Instructions
Shredded Pineapple Chicken
- 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).
- Once the chicken is cooked, shred the chicken and allow to cool slightly.
Mango Salsa
- Cube mango and avocado and set in a bowl. Add in the remaining ingredients and mix gently to combine.
Pineapple Chicken Tacos
- 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.