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Slow Cooker Pineapple Chicken

Slow Cooker Pineapple Chicken Tacos

5 from 1 vote
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
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.