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Easy Slow-Cooker Chicken Al Pastor TacosEasy Slow-Cooker Chicken Al Pastor Tacos
Easy Slow-Cooker Chicken Al Pastor Tacos
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.
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Recipe - Price Rite Marketplace Corporate
EasySlow-CookerChickenAlPastorTacos.jpg
Easy Slow-Cooker Chicken Al Pastor Tacos
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
10
Servings
100
Calories

Shop Ingredients

Makes 10 servings
2 tbs vegetable oil
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$3.99$0.08/fl oz
1/2 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz
1/2 tsp ground cumin
Badia Ground Cumin, 16 oz
Badia Ground Cumin, 16 oz
$8.99$0.56/oz
1/4 tsp black pepper
Badia Ground Black Pepper, 6 oz
Badia Ground Black Pepper, 6 oz
$3.99$0.67/oz
1 cup thinly sliced yellow onion
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$1.49 avg/ea$1.19/lb
1 medium red bell pepper, cut in thin strips
Orange Pepper, 1 ct, 8 oz
Orange Pepper, 1 ct, 8 oz
$1.50 avg/ea$2.99/lb
1 Package of Old El Paso Original Taco Seasoning Mix (1oz.)
Taco Bell Original Taco Seasoning Mix, 1 oz
Taco Bell Original Taco Seasoning Mix, 1 oz
$0.99$0.99/oz
20 oz boneless skinless chicken thighs
Wholesome Pantry All Natural Fresh Boneless Skinless Thighs Chicken
Wholesome Pantry All Natural Fresh Boneless Skinless Thighs Chicken
$5.53 avg/ea$2.99/lb
1 can (8 oz) pineapple tidbits in juice, drained
Not Available
1 1/4 cups shredded green cabbage
Green Cabbage, 1 ct, 3.5 pound
Green Cabbage, 1 ct, 3.5 pound
$3.12 avg/ea$0.89/lb
1 package (10 count) Old El Paso Stand ‘N StuffTM Taco Shells, heated as directed on package
Old El Paso Stand 'N Stuff Taco Shells, 10 count, 4.7 oz
Old El Paso Stand 'N Stuff Taco Shells, 10 count, 4.7 oz
$2.39$0.51/oz
1 cup Shredded Monterey Jack Cheese (4 oz)
Cabot Creamery Pepper Jack Natural Cheese, 8 oz
Cabot Creamery Pepper Jack Natural Cheese, 8 oz
$2.69$0.34/oz
1/4 cup sliced green onions
Organic Scallions, 1 each
Organic Scallions, 1 each
$1.49
1/4 cup loosely packed fresh cilantro leaves
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$1.49
Lime wedges
Bagged Limes - 2lb, 2 pound
Bagged Limes - 2lb, 2 pound
$4.99$2.50/lb

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

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.