Nutrition: 227 Calories | 6.4g Net Carbs | 35.7g Protein | 4.1g Total Fat
Easy slow cooker shredded chicken tacos are perfect for busy nights. Topped with pineapple pico, they are a fun, flavorful meal for the whole family.
Tacos, tacos, tacos … who doesn’t love tacos? My family loves tacos, and they make a regular appearance in my meal planning rotation. There are three great reasons we eat tacos so often. First, each bite is full of flavor. With so many topping options, it’s easy to create layers and layers of flavor. Second, tacos are fun to eat and easy to personalize. I’ve shared many times before how my kids enjoy making their tacos “just right.” And third, tacos are a really quick meal to make. Most of the toppings and ingredients can be made ahead of time and kept in the refrigerator, so dinner’s ready even faster.
These slow cooker shredded chicken tacos make dinner even faster. Get the chicken cooking in the morning, and make up the cold toppings. Then, at dinner time, shred the chicken, pull the toppings out the refrigerator and serve it up. Or, better yet, set it all out in a taco bar and the family can serve themselves. This quick dinner plan is perfect for those busy, busy nights when you’re not sure how you’re going to fit dinner in with all the activities and homework going on. Make up a big batch of chicken for easy lunch meal prep too.
Slow Cooker Shredded Chicken
Prepping the chicken is incredibly easy. In a bowl, combine season salt, cumin, coriander and chili powder. Season boneless, skinless chicken breast liberally on both sides, and place them in the bottom of the slow cooker. Pour a 16 ounce jar of salsa on top of the chicken. Then, let the chicken cook on low all day. For mild chicken, use mild salsa. Or use medium or hot salsa if your family likes more heat. My kids don’t like their tacos spicy, so I use mild salsa and add hot sauce to the taco bar. Then, everyone is happy.
Pineapple Pico de Gallo
Pico de gallo (pico for short) is a classic taco topping. You can always buy some pre-made at the store, but making your own is super easy and incredibly flavorful. For these tacos, I added a a twist to the traditional Pico de Gallo Recipe. Adding cut up pineapple adds a fun sweet and tangy flavor to the tacos. It’s a full flavor adventure with the other spices and heat going on in the rest of the dish. You can experiment with other fruit too. Both mangos and peaches are great options.
Here is a great video showing you how to cut up a pineapple. I’ve been doing it this way for a long time. When you’re cutting up the pineapple for pico de gallo, make the pieces of pineapple similar in size to the the size of the tomatoes. Then, you’ll have a good mix in your pico.
To make the pineapple pico, simply chop onions, tomatoes, pineapple and jalapeños (seeded for less heat). Add finely minced cilantro, lime juice, lime zest and salt to taste. Mix it all together and keep it in the refrigerator until it’s time to eat. The pico tastes better if it has at least an hour to rest, but you can eat it right away too. If you’re low on time, just add some cut up pineapple to pre-made pico.
Shred the Chicken
After the chicken has been cooking all day, or 4-5 hours on high, shred it up with two forks right inside the slow cooker. Stir the shredded chicken in the salsa and juices in the bottom of the slow cooker, and it’s ready to serve. Top the shredded chicken with pineapple pico and your other favorites toppings (like shredded cabbage and sliced avocado). Serve the taco it traditional tortillas or hard shells. Or keep it low carb with low carb tortillas, cheese wraps or egg wraps. The shredded chicken also makes a great taco salad.
Looking for other tacos recipes? Check out these: Mahi Fish Tacos, Shrimp Tacos, Ground Beef Taco Bowls, and Tilapia Fish Tacos.
Effortless Slow Cooker Shredded Chicken Tacos with Pineapple Pico
Easy slow cooker shredded chicken tacos are perfect for busy nights. Topped with pineapple pico, they are a fun, flavorful meal for the whole family.
Total Time: 8 hours 20 min
Prep Time: 20 min
Cook Time: 8 hours
Ingredients
- Shredded Chicken
- 4-5 Boneless, Skinless Chicken Breast (about 1.5 lbs)
- 16 oz Jar Salsa
- 1 1/2 tsp Season Salt
- 1 tsp Each: Cumin, Coriander, and Chili Powder
- Pineapple Pico
- 2 Cups Each, Chopped
- Fresh Pineapple
- Onions
- Roma Tomatoes
- 2 Jalapeños, Seeded and Diced
- 1 Cup Fresh Cilantro, Minced
- 2 Limes, Juice and Zest
- 2 tsp Salt
- 2 Cups Each, Chopped
- Optional Toppings: Cabbage and Avocados
Directions
- In a bowl, mix together the season salt, cumin, coriander and chili powder. Season both sides of the chicken with the spice mixture. Place the seasoned chicken in the slow cooker, and pour the salsa on top of the chicken. Cook on low 8-10 hours or high for 4-5 hours.
- In a medium bowl, mix together all the pineapple pico ingredients. Cover and keep in the refrigerator until ready to serve the tacos. (For more detailed instructions check out this post: Pico de Gallo.)
- Once the chicken is done slow cooking, shred the meat with two forks. Mix the shredded chicken in with the juices and salsa in the slow cooker. Serve the shredded chicken in a tortilla, in a taco shell, or on a salad. Top with pineapple pico and other desired toppings. Enjoy.
Nutrition:
Yield: 6 servings, Serving Size: 4 oz Shredded Chicken with 2 Tbsp Pineapple Pico
Amount Per Serving: Calories: 227, Total Fat: 4.1g, Saturated Fat: 1.2g, Cholesterol: 96.4mg, Sodium: 1129mg, Carbohydrates: 9.6g, Fiber 3.2g, Sugars: 7.7g, Protein 35.7g
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