These delicious Crock-Pot pineapple salsa chicken tacos are one of the easiest dinners! Throw everything in a slow-cooker and let it do it’s thing.
Tacos are my all time favorite food. I just love all the different ways you can customize them. Chicken, shrimp, steak, breakfast, flour tortilla, corn tortilla. Then you throw in all the different topping and sauce options. The varieties are endless. But, when making tacos at home I am always drawn to the easy Crock-Pot chicken tacos. Just throw the chicken in there with some salsa and seasonings and let it cook. These pineapple salsa chicken tacos give the perfect addition of sweetness and tropical flavors.
I used Trader Joe’s pineapple salsa from a jar. But, feel free to use whatever kind you like! Then for toppings I did crumbled Cotija cheese, thin slices of avocado and chopped cilantro. The chicken is so juicy and perfect. You really don’t need a whole lot of toppings with this set up!
Other recipes you would love:
- Crock-Pot pepita salsa chicken tacos
- Crock-Pot shredded Asian beef tacos
- Shrimp street corn tacos
- Shrimp street corn enchiladas
- Harissa chicken enchiladas
I love how easy this recipe is to make. It’s a great week-night dinner that the whole family would enjoy. Or better yet, make it to serve for a group of friends! Build your own taco night is always a great idea! I hope you enjoy these Crock-Pot pineapple salsa chicken tacos as much as I do.
PrintCrock-Pot Pineapple Salsa Chicken Tacos
- Yield: 4–6 servings 1x
Ingredients
2 lbs. chicken breasts, boneless and skinless
12 oz. jar of Trader Joe’s pineapple salsa, or pineapple salsa of choice
4 oz. can diced green chiles
1 tbsp chili powder
1 tbsp cumin
1/2 tsp paprika, optional
1/2 tsp garlic powder, optional
salt and pepper to taste
1/2 a lime, juiced
Flour tortillas, warmed
Toppings:
Crumbled Cotija cheese
Sliced avocado
Chopped cilantro
Instructions
Place chicken breasts in the base of the slow-cooker.
Sprinkle with salt, pepper, chili powder, cumin, paprika, and garlic powder.
Add the pineapple salsa and diced green chiles.
Cook on low for about 5-5.5 hours or high 3-3.5 hours, the chicken should be fully cooked and easily shredded with a fork.
Remove the chicken and place on a cutting board. Shred then add back in the slow-cooker.
Squeeze in lime juice and mix.
Assemble tacos by adding pineapple salsa chicken to a warm tortilla. Top with crumbled cotija cheese, avocado and cilantro.
