Go Back
+ servings
hawaiian tacos on a plate
Print

Slow Cooker Hawaiian Chicken Tacos

The thing I love about tacos is that you can eat them every day and never have the same kind! Need a new taco dish to spice up your dinner time? Try these Hawaiian Chicken Tacos that are quick and easy to prep in the slow cooker.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 332kcal

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs
  • 20 oz can pineapple chunks with juice
  • ½ cup diced red onion
  • 1 jalapeno seeded and diced
  • 1 tablespoon taco seasoning
  • 1 teaspoon hot sauce
  • Dressing:
  • ½ cup mayo
  • 2 tablespoons milk
  • 1 tablespoon vinegar
  • 1 jalapeno pepper ribs and seeds removed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • ½ teaspoon salt
  • shredded cabbage
  • corn tortillas

Instructions

  • Add all taco filling ingredients to slow cooker and stir to combine
  • Cover and cook on high for 2-3 hours or low for 6-8
  • In the meantime, add dressing ingredients to blender or food processor and blend until smooth
  • Refrigerate dressing until ready to serve
  • Once taco filling is done cooking, remove and shred chicken and return to slow cooker
  • Serve tacos on corn tortillas topped with chicken, shredded cabbage and dressing

Notes

  • Use chicken thighs for best flavor
  • Use crushed pineapple if you don't want the bigger bites of pineapple
  • Use my homemade taco seasoning for best results
  • For spicier tacos, add more jalapeño, some of the jalapeno seeds, or more hot sauce
  • Dressing will keep up to 3 days in fridge, shake before serving

Nutrition

Calories: 332kcal | Carbohydrates: 18g | Protein: 23g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 469mg | Potassium: 453mg | Fiber: 2g | Sugar: 15g | Vitamin A: 192IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 1mg