Easy Hawaiian Chicken Tacos

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Hawaiian Chicken Tacos!!!!

Where have these been all my life?  Tacos are a food group in my house.  We have an unnatural love for them.  Maybe it is a Texan thing.  They are on our table weekly, sometimes daily so the thought of putting pineapple in chicken tacos made me go hum…..BUT, I was pleasantly surprised.  It gives them such a different flavor.  Kinda sweet.  I had to pile my peppers on my individual taco because some people in this house who shall remain nameless, can’t take the heat but if you tossed a few in while it cooked, oh my goodness that would be good.

Everything gets piled in the pot in traditional 5 dinners style.  Cook all day and all you need to do when you get home is shred the meat and cook the corn in the microwave.  Dinner can be on the table in less than 10 minutes.

I like to char my tortillas over the stove top open flame.  Just takes a few seconds to crisp them up a bit.

I piled my corn onto my taco instead of eating it as a side dish.  Mo taco, mo betta!

Make this for dinner and you won’t miss take out or drive thru one bit!

Slow Cooked Hawaiian Chicken Tacos

Slow Cooked Hawaiian Chicken Tacos

Servings: 4-6

Ingredients

Prep

• 2 boneless chicken breasts 2 large or 3 medium
• 1 C frozen chopped onion
• 1 C frozen chopped bell peppers
• 1 can black beans
• 3/4 C frozen chopped pineapple
• 3/4 C pineapple salsa
• 1/4 C lime juice
• 1/2 C water
• 1 T chili powder
• 1/2 t cumin
• salt and pepper to taste

On Cooking Day

• 1 bag tortilla chips
• 1/2 C pineapple salsa
• 1 package tortillas corn or flour
• 2 C frozen corn

Instructions

To Assemble

1. Add all ingredients to large zipper bag. Zip and squish gently to mix. Or to cook now, add all ingredients to slow cooker.

To Cook

1. Pour chicken mixture into slow cooker. Cook on low for 4-6 hours.
2. Shred chicken with forks and stir to combine.
3. Cook corn according to package directions.
4. Serve with tortillas, corn, chips, salsa and top with additional pineapple, if desired.

Ingredients Prep 2 boneless chicken breasts 2 large or 3 medium 1 C frozen chopped onion 1 C frozen chopped bell peppers 1 can black beans 3/4 C frozen chopped pineapple 3/4 C pineapple salsa 1/4 C lime juice 1/2 C water 1 T chili powder 1/2 t cumin salt and pepper to taste On Cooking Day 1 bag tortilla chips 1/2 C pineapple salsa 1 package tortillas corn or flour 2 C frozen corn

Instructions To Assemble Add all ingredients to large zipper bag. Zip and squish gently to mix. Or to cook now, add all ingredients to slow cooker. To Cook Pour chicken mixture into slow cooker. Cook on low for 4-6 hours. Shred chicken with forks and stir to combine. Cook corn according to package directions. Serve with tortillas, corn, chips, salsa and top with additional pineapple, if desired.

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Enjoy Mi Amigos!!!

Michelle