Slow Cooker Sriracha Chicken Tacos with Caramelized Pineapple Salsa

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

Oh 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.

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.

The 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!

The 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!

The 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 with Caramelized Pineapple Salsa

5 from 1 vote

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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 breast1 1/2 pounds boneless skinless chicken breast
• 1/4 cup Sriracha sauce1/4 cup Sriracha sauce
• 1/4 cup pineapple juice1/4 cup pineapple juice
• 2 tablespoons lime juice2 tablespoons lime juice
• 10 taco sized flour tortillas (for serving)10 taco sized flour tortillas (for serving)

For salsa:

• 1 tablespoon olive oil1 tablespoon olive oil
• 2 cups (about 12 oz) diced pineapple2 cups (about 12 oz) diced pineapple
• 2 tablespoons brown sugar2 tablespoons brown sugar
• 1/2 jalapeno pepper (finely diced (ribs and seeds removed))1/2 jalapeno pepper (finely diced (ribs and seeds removed))
• 1 tablespoon finely diced red onion1 tablespoon finely diced red onion
• 1 tablespoon fresh chopped cilantro1 tablespoon fresh chopped cilantro
• 1 tablespoon lime juice1 tablespoon lime juice
• 1 teaspoon olive oil1 teaspoon olive oil
• 1/4 teaspoon salt1/4 teaspoon salt

For avocado sauce:

• 1/2 cup sour cream1/2 cup sour cream
• 1/2 cup greek yogurt1/2 cup greek yogurt
• 2 tablespoons lime juice2 tablespoons lime juice
• 1 small avocado (pitted and flesh scooped out)1 small avocado (pitted and flesh scooped out)
• 1/2 jalapeno pepper (ribs and seeds removed)1/2 jalapeno pepper (ribs and seeds removed)
• 4 tablespoons fresh chopped cilantro4 tablespoons fresh chopped cilantro
• 1/4 teaspoon salt1/4 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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