Description
Delightful Crock Pot Hawaiian BBQ Chicken Tacos filled with tender chicken and a refreshing pineapple slaw.
Ingredients
Scale
- 3 lbs boneless skinless chicken breast
- 1 1/2 cups unsweetened pineapple juice
- 1/2 cup honey BBQ sauce
- 1/3 cup soy sauce
- 1/4 cup rice vinegar or apple cider vinegar
- 1/4 cup brown sugar, lightly packed
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1–2 tablespoons sriracha
- 12 flour tortillas
- 1 cup sharp cheddar cheese, shredded
- 1/2 small purple cabbage, sliced thin
- 1/4 medium green cabbage, sliced thin
- 1/4 fresh pineapple, cored and diced
- 1/2 small red onion, diced
- 2 tablespoons cilantro, chopped
- 1/4 cup unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon sriracha
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- Crushed red pepper, to taste (optional)
Instructions
- Spray a crock pot with non-stick cooking spray.
- Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl, whisking until well mixed.
- Place the chicken breasts in the slow cooker and cover with the pineapple juice mixture.
- Cover and cook on low for 7-8 hours until the chicken is tender.
- Prepare the slaw by combining all slaw ingredients in a large bowl. Cover and refrigerate until ready to serve.
- Shred the chicken with two forks in the sauce and allow it to absorb the sauce for another 30 minutes.
- Serve the BBQ chicken with slaw in warm tortillas topped with cheddar cheese.
Notes
For best results, serve with lime wedges and allow guests to customize their tacos with additional toppings.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian/Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg