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Slow Cooker Sriracha Chicken Tacos
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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.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 30 minutes
Servings 6
Calories 460kcal

Ingredients

For chicken:

  • 1 ½ pounds boneless skinless chicken breast
  • ¼ cup Sriracha sauce
  • ¼ 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
  • ½ 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
  • ¼ teaspoon salt

For avocado sauce:

  • ½ cup sour cream
  • ½ cup greek yogurt
  • 2 tablespoons lime juice
  • 1 small avocado pitted and flesh scooped out
  • ½ jalapeno pepper ribs and seeds removed
  • 4 tablespoons fresh chopped cilantro
  • ¼ 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