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Crock-Pot Hawaiian Pineapple Chicken Tacos with Jalapeño Ranch Slaw
Ingredients
Taco Ingredients
2-2.5 lbs. boneless skinless chicken thighs or breasts
2 cups fresh pineapple, finely chopped
1 jalapeño, minced (remove ribs and seeds for less heat)
Half a red onion, minced
3 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp kosher salt
1 tbsp paprika (any kind)
3 tablespoon Smak Dab Hot Honey Jalapeño Mustard
¼ cup water
Jalapeño Ranch Slaw
4 cups green cabbage, finely shredded
½ cup mayonnaise
¼ cup sour cream
1 tsp lime zest
1 lime, juiced
1 jalapeño (remove ribs and seeds for less heat)
1 clove garlic
½ cup fresh cilantro
1 tbsp Smak Dab Hot Honey Jalapeño Mustard
½ tsp Kosher salt
Black pepper to taste
Serving
Tortillas
Sliced red onion, optional
Pickled jalapenos, optional
Shredded cheese, optional
Avocado, optional
Directions
Place all chicken ingredients in the Crock-Pot. Cook on high for 2½-3 hours or low for 6½-7 hours, until cooked through and tender. Shred chicken directly in the pot and mix with the sauce.
For the Jalapeño Ranch, pulse the mayo, sour cream, lime zest and juice, jalapeño, garlic, cilantro, mustard, salt, and pepper in a food processor or blender until smooth. Toss some of the dressing with the finely shredded cabbage to make a slaw. (You will have leftover jalapeño ranch for serving) Refrigerate for 30 minutes to 1 hour, allowing the flavours to meld.
Serve chicken in warm tortillas with slaw and an extra drizzle of Hot Honey Jalapeño Mustard, or slices of avocado, extra pineapple, cilantro, red onion, or shredded cheese.
