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Simply Delicious

Tropical Tacos

ChickenSlow CookerCoastal

Time: 4 hours

Yield: 6 servings

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About

Pack your bags! It's time for some Tropical Tacos. You'll feel like you're actually on vacation when you dump all these sweet, spicy, and citrusy taco ingredients into the slow cooker to make the base of this dish. And the relaxation continues as you mix together the creamy and rich slaw that delivers a little kick. Super simple and extremely delicious, Tropical Tacos will make you feel like you're on island time!

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Ingredients

  • For the chicken:
  • 3-4 (6-ounce) chicken breasts, boneless and skinless
  • 1 cup red onion, diced
  • 1/4 cup teriyaki sauce
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 3 tablespoons lime juice
  • 3 cups fresh pineapple, diced, divided
  • For the slaw:
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 chile pepper in adobo sauce, chopped, plus 1 tablespoon adobo sauce
  • 1 teaspoon salt, plus more, to taste
  • 1/2 teaspoon cumin
  • 2 tablespoons lime juice
  • 4 cups coleslaw mix
  • 2 tablespoons cilantro, chopped
  • corn or flour tortillas, to taste, warmed, for serving

Directions

Step 1 -In a slow cooker, add the chicken breasts, the red onions, the teriyaki sauce, 2 teaspoons of the cumin, the smoked paprika, the garlic powder, 3 tablespoons of the lime juice, and 2 cups of the pineapple and stir to combine.

Step 2 -Cover the slow cooker and cook the chicken mixture, about 3 hours 30 minutes on high heat or about 6-7 hours on low heat.

Step 3 -While the chicken mixture is cooking, in a medium bowl, add the sour cream, the milk, the chopped chile pepper, the adobo sauce, 1 teaspoon of the salt, the remaining cumin, and the remaining lime juice and stir to combine.

Step 4 -Taste the dressing and season with the extra salt, as needed. Stir to combine.

Step 5 -Cover the bowl and chill the dressing in the refrigerator until ready to use.

Step 6 -Transfer the cooked chicken breasts to a clean plate and use two forks to shred them.

Step 7 -Return the shredded chicken to the slow cooker and stir until it is coated with the juices.

Step 8 -In a large bowl, add the coleslaw mix, the cilantro, and about 1/2 of the chilled dressing and stir to combine.

Step 9 -Evenly fill each of the warm tortillas with the chicken mixture, the remaining pineapple, and the slaw mixture.

Step 10 -Serve the tacos drizzled with the remaining dressing.

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