Easy Slow-Cooker Chicken Al Pastor Tacos

Get ready to add a new recipe to your list of slow-cooker favorites! This easy dinner uses tender chicken thighs and canned pineapple for a fun riff on al Pastor that the whole family will love.

Recipe - Gourmet Garage Corporate

Prep Time25 Minutes

Servings10

Cook Time210 Minutes

Calories100

Ingredients

2 tbs vegetable oil

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1 cup thinly sliced yellow onion

1 medium red bell pepper, cut in thin strips

1 Package of Old El Paso Original Taco Seasoning Mix (1oz.)

20 oz boneless skinless chicken thighs

1 can (8 oz) pineapple tidbits in juice, drained

1 1/4 cups shredded green cabbage

1 package (10 count) Old El Paso Stand ‘N StuffTM Taco Shells, heated as directed on package

1 cup Shredded Monterey Jack Cheese (4 oz)

1/4 cup sliced green onions

1/4 cup loosely packed fresh cilantro leaves

Lime wedges

Directions

1. In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Add yellow onion and bell pepper; toss to coat. Spray oval 5-quart slow cooker with cooking spray. Spread vegetable mixture in bottom of slow cooker.

2. In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.

3. Pour drained pineapple over chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).

4. Drain chicken and vegetables, reserving 1/4 cup cooking liquid; discard remaining cooking liquid. Shred chicken with two forks; return to slow cooker, and toss shredded chicken and vegetables in reserved cooking liquid to coat.

5. Divide cabbage among heated taco shells; top with chicken and vegetables, cheese, green onions and cilantro. Serve with lime wedges.

EXPERT TIPS: Boneless skinless chicken thighs are not only more flavorful than breasts—they also stay more tender with longer cooking. Shredded iceberg lettuce makes a nice substitute for the shredded cabbage.

Nutritional Information

12 g Total Fat
4.5 g Saturated Fat
0 g Trans Fat
65 mg Cholesterol
420 mg Sodium
16 g Total Carbohydrate
2 g Dietary Fiber
4 g Sugars
15 g Protein

25 minutes

Prep Time

210 minutes

Cook Time

Servings

100

Calories

Shop Ingredients

Makes 10 servings

2 tbs vegetable oil

Wesson Pure Vegetable Oil, 40 fl oz

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$5.49$0.14/fl oz

1/2 tsp salt

Morton Salt, Plain, 26 Ounce

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$2.99$0.12/oz

1/2 tsp ground cumin

Morton & Bassett Cumin Seed , 2 oz

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$9.99$5.00/oz

1/4 tsp black pepper

Coarse Ground Black Pepper , 1.8 oz

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$1.24 avg/ea$0.69/oz

1 cup thinly sliced yellow onion

Spanish Onion, 1 ct, 20 oz

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$2.49 avg/ea$1.99/lb

1 medium red bell pepper, cut in thin strips

Green Bell Pepper, 1 ct, 6 oz

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$0.93 avg/ea$0.16/oz

1 Package of Old El Paso Original Taco Seasoning Mix (1oz.)

Old El Paso Original Taco Seasoning Mix Large Size, 6.25 oz

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$6.99$1.12/oz

20 oz boneless skinless chicken thighs

Bell & Evans Boneless, Skinless Chicken Thighs

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$7.99$7.99/lb

1 can (8 oz) pineapple tidbits in juice, drained

Dole Pineapple Slices in 100% Pineapple Juice, 20 oz

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$3.29$0.16/oz

1 1/4 cups shredded green cabbage

Organic Green Cabbage, 1 ct, 3.5 pound

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$6.97 avg/ea$1.99/lb

1 package (10 count) Old El Paso Stand ‘N StuffTM Taco Shells, heated as directed on package

Mission Pepito Style Burrito Flour Tortillas, 8 count, 16 oz

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$3.99$0.25/oz

1 cup Shredded Monterey Jack Cheese (4 oz)

Cabot Creamery Monterey Jack Cheese, 8 oz

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$5.99$0.75/oz

1/4 cup sliced green onions

Organic Scallions, 1 each

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$2.49

1/4 cup loosely packed fresh cilantro leaves

Organic Cilantro, 1 each

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$2.99

Lime wedges

Sprite Lemon-Lime Soda, 12 fl oz, 12 count

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$14.99$0.10/fl oz

Nutritional Information

12 g Total Fat
4.5 g Saturated Fat
0 g Trans Fat
65 mg Cholesterol
420 mg Sodium
16 g Total Carbohydrate
2 g Dietary Fiber
4 g Sugars
15 g Protein

Directions

2. In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.

3. Pour drained pineapple over chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).

5. Divide cabbage among heated taco shells; top with chicken and vegetables, cheese, green onions and cilantro. Serve with lime wedges.