It's easy and quick to make these Crock-Pot Pineapple Salsa Chicken Tacos, which are great for a busy weeknight. To the soft chicken, the sweet and sour pineapple salsa adds a burst of flavor. Adding your favorite taco toppings will make your mouth water.
Ingredients: 2 pounds boneless, skinless chicken breasts. 1 cup pineapple salsa. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup shredded cheddar cheese. Sour cream optional, for garnish. Lime wedges optional, for garnish.
Instructions: Place the chicken breasts in the Crock-Pot. In a bowl, combine the pineapple salsa, cumin, chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix well. Pour the salsa mixture over the chicken in the Crock-Pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and easily shreds with a fork. Once cooked, shred the chicken using two forks and mix it with the salsa in the Crock-Pot to absorb the flavors. Warm the flour tortillas in the microwave or on a griddle. Assemble the tacos by placing a spoonful of the chicken and salsa mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, and shredded cheddar cheese. If desired, garnish with sour cream and lime wedges. Serve the Crock-Pot Pineapple Salsa Chicken Tacos immediately and enjoy!
