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Home » Recipes » Slow Cooker Recipes » Chicken Recipes » Slow Cooker Sriracha Chicken Tacos with Caramelized Pineapple Salsa

Posted May 11, 2015 Last Updated January 20, 2020 by Jennifer // 2 Comments**This post may contain affiliate links**

Slow Cooker Sriracha Chicken Tacos with Caramelized Pineapple Salsa

Filed Under: Chicken Recipes, Slow Cooker Recipes

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And of course don’t forget the Creamy Avocado Jalapeno Sauce!

Slow Cooker Sriracha Chicken TacosOh wow!! I’ve never had any kind of fruit salsa before but I might just be addicted now!! The sweet of the pineapple perfectly offsets the spicy of the chicken. I happened to make these on a night when I didn’t realize it was just going to be me and the little princess for dinner. Of course she won’t touch anything deemed “picy” so I dug into them all alone. And then debated whether I would hid or share the leftovers. In the end the voice of doing the right thing won out and everyone got their turn to rave about their new favorite tacos.

Slow Cooker Sriracha Chicken Tacos

Are you a taco purist or have you tried out different kinds of flavor combos? I think I’m really into this now that I’ve given it a try and I’m going to be working to dream up all kinds of flavor pairings.

Slow Cooker Sriracha Chicken TacosThe chicken here is super simple and the salsa and avocado sauce can easily be made ahead of time. This could be the perfect recipe for entertaining even on a Friday when you have to work. Just have the salsa and sauce in the fridge the night before ready to go and toss the chicken in the slow cooker in the morning. You could easily double or even triple this recipe with no problems!

Slow Cooker Sriracha Chicken TacosThe salsa is pretty simple in itself and something I could see making even as a side with chips and guac. Caramelize the pineapple in a skillet and let it cool then toss with jalapeno, onion and cilantro. A little lime juice, a drizzle of oil and some salt and you are done!

Slow Cooker Sriracha Chicken TacosThe avocado sauce is a creamy mixture of sour cream (or greek yogurt) with a little jalapeno for extra flavor along with the delicious avocado. Whip it up in the blender in seconds for a delicious homemade sauce that nothing else can beat!

Slow Cooker Sriracha Chicken Tacos

Slow Cooker Sriracha Chicken Tacos with Caramelized Pineapple Salsa

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 6 hours 20 minutes
Total Time: 6 hours 30 minutes
Servings: 6
Calories: 460kcal
Author: Jennifer Draper

Ingredients

For chicken:

  • 1 1/2 pounds boneless skinless chicken breast
  • 1/4 cup Sriracha sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons lime juice
  • 10 taco sized flour tortillas (for serving)

For salsa:

  • 1 tablespoon olive oil
  • 2 cups (about 12 oz) diced pineapple
  • 2 tablespoons brown sugar
  • 1/2 jalapeno pepper (finely diced (ribs and seeds removed))
  • 1 tablespoon finely diced red onion
  • 1 tablespoon fresh chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt

For avocado sauce:

  • 1/2 cup sour cream
  • 1/2 cup greek yogurt
  • 2 tablespoons lime juice
  • 1 small avocado (pitted and flesh scooped out)
  • 1/2 jalapeno pepper (ribs and seeds removed)
  • 4 tablespoons fresh chopped cilantro
  • 1/4 teaspoon salt

Instructions

For chicken:

  • Place chicken, Sriracha, pineapple and lime juices in slow cooker
  • Cover and cook on low for 6-8 hours or high for 3-4 until chicken is fully cooked through
  • Remove chicken from slow cooker and shred with forks
  • Add as much of the juice from the slow cooker to the chicken as desired and toss (enough to keep it juicy but you don't want it to be runny)
  • Discard remaining sauce, toss chicken with additional Sriracha if you want it spicier and return to slow cooker to keep warm until ready to serve on tortillas

For salsa:

  • Heat 1 tablespoon olive oil in skillet over medium high heat
  • Add pineapple and stir to coat well with oil and heat through
  • Add sugar to skillet and stir to coat well
  • Let pineapple sit without stirring on each side until caramelized (about 3-4 minutes)
  • Remove from heat and let cool to room temperature
  • Add remaining salsa ingredients and toss well
  • Cover and refrigerate until ready to serve

For avocado sauce:

  • Place ingredients in blender and blend until smooth
  • If sauce is too thick additional lime juice or water can be added
  • Cover and refrigerate until ready to serve

Notes

I cooked the chicken on high for 3 hours in my 2 quart slow cooker
You can substitute all sour cream or all greek yogurt (1 cup) in the avocado sauce

Nutrition

Calories: 460kcal | Carbohydrates: 43g | Protein: 31g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 958mg | Potassium: 796mg | Fiber: 4g | Sugar: 14g | Vitamin A: 295IU | Vitamin C: 46.1mg | Calcium: 113mg | Iron: 2.5mg
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Slow Cooker Sriracha Chicken Tacos

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Previous Post: « Slow Cooker Pulled Pork Chili
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Reader Interactions

Comments

  1. Ellen T. says

    June 29, 2017 at 9:42 am

    5 stars
    I’m going on a camping/rv’ing trip and made this Avocado sauce to go with your Slow Cooker Carne Asada. Having everything pre-made will make it delicious and easy to serve after a day of cycling around Seattle.
    I made the sauce using only full-fat organic Greek yogurt as I find it subs in for sour cream perfectly and I always have some in the fridge. Can’t wait to serve this! I did taste some and its delicious with just a bit of lingering heat, yum!

    Reply
    • Jennifer says

      June 30, 2017 at 7:43 am

      I love the sub of greek yogurt! Have a great time on your trip!

      Reply

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Author Hi! I'm Jennifer and I believe that everyone deserves wonderfully delicious meals. Join me as I show you simple ways to make wholesome dinners and more in your slow cooker.
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