CROCK POT HAWAIIAN BBQ CHICKEN TACOS WITH PINEAPPLE SLAW

FOR THE HAWAIIAN BBQ CHICKEN:

3 lbs boneless skinless chicken breast
1 1/2 cups unsweetened pineapple juice
1/2 cup honey BBQ sauce (I used Sweet Baby Ray’s Honey BBQ)
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



FOR THE PINEAPPLE SLAW:

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)

I typically make this entire chicken part of this recipe for 2 of us. Then I freeze 2/3 of the meat in 2 separate packages for use later.

I will always make the entire slaw part of the recipe as my husband loves it. Even though we don't use all the slaw on the tacos, it makes a great side with pork on another night.

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.