CROCK POT HAWAIIAN BBQ CHICKEN TACOS WITH PINEAPPLE SLAW
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
FOR THE HAWAIIAN BBQ CHICKEN:3 lbs boneless skinless chicken breast1 1/2 cups unsweetened pineapple juice1/2 cup honey BBQ sauce (I used Sweet Baby Ray�s Honey BBQ)1/3 cup soy sauce1/4 cup rice vinegar or apple cider vinegar1/4 cup brown sugar, lightly packed2 cloves garlic, minced1 teaspoon minced ginger1-2 tablespoons sriracha12 flour tortillas1 cup sharp cheddar cheese, shreddedFOR THE PINEAPPLE SLAW:1/2 small purple cabbage, sliced thin1/4 medium green cabbage, sliced thin1/4 fresh pineapple, cored and diced1/2 small red onion, diced2 tablespoons cilantro, chopped1/4 cup unsweetened coconut milk2 tablespoons fresh lime juice1 tablespoon sriracha1 teaspoon brown sugar1/4 teaspoon saltCrushed red pepper, to taste (optional)
1. Spray a crock pot with non-stick cooking spray.
2. Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl and whisk until well combined.
3. Place the chicken breasts in the slow cooker and cover with the pineapple juice mixture.
4. Cover and cook on low for 7-8 hours.
5. Combine all of the slaw ingredients in a large bowl and toss to combine.
6. Cover and refrigerate until ready to serve.
7. When the chicken is fully cooked, shred with 2 forks in the sauce and toss. Let it absorb the sauce for another 30 minutes and then serve with the slaw on the flour tortillas and with a sprinkle of cheddar cheese!
Serving Size: 12 tacos
Number of Servings: 12
Recipe submitted by SparkPeople user MDMAEDER.
2. Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl and whisk until well combined.
3. Place the chicken breasts in the slow cooker and cover with the pineapple juice mixture.
4. Cover and cook on low for 7-8 hours.
5. Combine all of the slaw ingredients in a large bowl and toss to combine.
6. Cover and refrigerate until ready to serve.
7. When the chicken is fully cooked, shred with 2 forks in the sauce and toss. Let it absorb the sauce for another 30 minutes and then serve with the slaw on the flour tortillas and with a sprinkle of cheddar cheese!
Serving Size: 12 tacos
Number of Servings: 12
Recipe submitted by SparkPeople user MDMAEDER.
Nutritional Info Amount Per Serving
- Calories: 325.8
- Total Fat: 6.1 g
- Cholesterol: 53.3 mg
- Sodium: 827.0 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 2.7 g
- Protein: 28.1 g