Slow Cooker BBQ Chicken Tacos with Pineapple Salsa
These Slow Cooker BBQ Chicken Tacos are made with tender, shredded BBQ chicken and topped with a sweet, spicy pineapple avocado salsa. They’re easy to prep, great for taco night, and perfect for using leftovers in bowls, salads, or sandwiches.
Servings: 10 tacos
Calories: 148.4kcal
Equipment
Ingredients
Chicken
- 1 pound chicken breasts
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon brown sugar (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup barbecue sauce
Pineapple Salsa
- 2 cups fresh or frozen pineapple defrosted and cut into cubes
- 1 jalapeño pepper deseeded and diced
- 2 avocados diced
- ½ lime juiced
- ¼ cup cilantro chopped
Tacos
- Corn tortillas
- Lime wedges
Instructions
Chicken
- Add the chicken breasts to a slow cooker with the spices and barbecue sauce. Give everything a quick stir.1 pound chicken breasts, ½ teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 tablespoon brown sugar, ½ teaspoon salt, ½ teaspoon black pepper, ½ cup barbecue sauce
- Slow cook on low for 6 hours or on high for 4 hours.
- Remove the lid and use two forks or a handheld mixer to shred the chicken.
Pineapple Salsa
- In a small bowl, add all of the salsa ingredients and mix with a spoon until combined.2 cups fresh or frozen pineapple, 1 jalapeño pepper, 2 avocados, ½ lime, ¼ cup cilantro
Tacos
- Heat the tortillas if desired.Corn tortillas
- Assemble the tacos by placing the chicken on tortilla, top with salsa and extra barbecue sauce.
- Serve with lime wedges and enjoy!Lime wedges
Notes
- Warm the tortillas before serving so they’re less likely to break.
- The pineapple avocado salsa is best fresh, but leftovers can be served with fish, pulled pork, grilled chicken, or tortilla chips.
- Use leftover BBQ chicken in salads, rice bowls, sandwiches, quesadillas, or nachos.
- Store leftover chicken in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Reheat in the microwave for 1-2 minutes, or warm larger portions in a saucepan with a splash of broth or extra BBQ sauce.
Nutrition
Serving: 2Tacos | Calories: 148.4kcal | Carbohydrates: 11.26g | Protein: 10.67g | Fat: 7.19g | Saturated Fat: 1.13g | Polyunsaturated Fat: 0.94g | Monounsaturated Fat: 4.3g | Trans Fat: 0.01g | Cholesterol: 29.03mg | Sodium: 319.45mg | Potassium: 414.53mg | Fiber: 3.06g | Sugar: 6.34g | Vitamin A: 205.68IU | Vitamin C: 8.1mg | Calcium: 15.28mg | Iron: 0.56mg
