Slow Cooker Sriracha Chicken Tacos with Caramelized Pineapple Salsa
These Slow Cooker Sriracha Chicken Tacos with Caramelized Pineapple Salsa are super simple to prepare. The salsa and avocado sauce can easily be made ahead of time and is a perfect recipe for entertaining.
1/2jalapeno pepperfinely diced (ribs and seeds removed)
1tablespoonfinely diced red onion
1tablespoonfresh chopped cilantro
1tablespoonlime juice
1teaspoonolive oil
1/4teaspoonsalt
For avocado sauce:
1/2cupsour cream
1/2cupgreek yogurt
2tablespoonslime juice
1small avocadopitted and flesh scooped out
1/2jalapeno pepperribs and seeds removed
4tablespoonsfresh chopped cilantro
1/4teaspoonsalt
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 cookerYou can substitute all sour cream or all greek yogurt (1 cup) in the avocado sauce