Slow Cooker Pineapple Chipotle Chicken Tacos

This is officially the summer of all things pineapple for me. I’ve been making a ton of new recipes with this sweet fruit so I hope you guys enjoy it too!

I wouldn’t consider pineapple to be in my top favorite fruits. It’s almost too sweet for me sometimes. But, it’s really wonderful in recipes and fresh pineapple juice is such a treat. And, of course, pineapple just screams summer!

It also works really well in sauces…and in this case…mixed with chipotle peppers and poured over chicken in a slow cooker! To make the sauce, you will need a food processor or blender. I did use canned pineapple for this recipe, but you can certainly use fresh pineapple and fresher pineapple juice if you’d prefer too.

Anyway, the sauce is made with pineapple chunks, pineapple juice, chipotle peppers in adobo sauce, fresh lime juice, and some spices. After you blend it up in the food processor, you just pour it over chicken in your slow cooker and let it go!

I highly recommend making some of my Pineapple Mango Salsa to serve with these summery tacos! This is a great recipe for summer Taco Tuesdays or parties where you don’t want to worry about cooking.

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Yield: 6 servings

Slow Cooker Pineapple Chipotle Chicken Tacos

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

These Slow Cooker Pineapple Chipotle Chicken Tacos are made with with homemade sauce with the perfect balance of sweet and spicy!

Ingredients

• 2 pounds boneless chicken breast, cut in half lengthwise
• 1 cup pineapple juice
• 1/2 cup crushed pineapple
• 1 garlic clove
• 2 limes, juiced
• 2 chipotle peppers (in adobo sauce)
• 2 tablespoons of adobo sauce
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt
• 1/3 cup water
• corn tortillas

Instructions

1. Place each piece of the sliced chicken breast into the slow cooker.
2. In a bowl of a food processor, add the pineapple juice, chunks, garlic, lime juice, chipotle peppers, adobo sauce, cumin, and the salt. Blend until smooth. Pour the sauce over the chicken along with the water. Cover and cook on low for 4 hours or high for two hours.
3. Shred the chicken with a fork and serve with tortillas and desired taco toppings!

Nutrition Information:

Yield:

6

Serving Size:

2 tacos
Amount Per Serving: Calories: 317Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 129mgSodium: 493mgCarbohydrates: 16gFiber: 2gSugar: 9gProtein: 48g

Related posts:

Slow Cooker Buffalo Chicken Tacos Slow Cooker Beef Barbacoa Tacos (or Instant Pot) Slow Cooker Chili Lime Pulled Pork Tacos Crock Pot Ranch Chicken Tacos (or Pressure Cooker)