Slow Cooker Hawaiian Chicken Tacos

Slow Cooker Hawaiian Chicken Tacos

Loop & Dash

These sweet and savory Hawaiian chicken tacos are a breeze to make, with tender shredded chicken topped with a fresh, tangy slaw. Perfect for an easy weeknight dinner or a fun gathering.

Servings:

Ingredients

Chicken:

1/4 cup soy sauce
1/4 cup chicken broth
1/3 cup brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 lbs boneless, skinless chicken breasts
2 cups fresh pineapple, diced
1/2 red onion, diced

Slaw:

2 cups coleslaw mix
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 teaspoon olive oil
1/4 teaspoon kosher salt

For Serving:

8-10 small flour tortillas

Instructions

Prepare the Sauce:

In a small bowl, whisk together the soy sauce, chicken broth, brown sugar, chili powder, cumin, smoked paprika, and kosher salt until well combined.

Assemble in the Slow Cooker:

Place the chicken breasts in the slow cooker. Pour the sauce over the chicken, then top with the diced pineapple and red onion.
Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and fully cooked (165°F internal temperature).

Make the Slaw:

In a medium bowl, combine the coleslaw mix, cilantro, lime juice, olive oil, and kosher salt. Toss until well coated. Refrigerate until ready to serve.

Shred the Chicken:

Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the cooking liquid for added flavor.

Assemble the Tacos:

Warm the flour tortillas. Add a generous scoop of shredded chicken, top with the slaw, and serve immediately.

Notes

Recipe Notes:

Toppings: Add avocado slices, jalapeño slices, or a drizzle of spicy mayo for extra flavor.
Pineapple Options: Fresh pineapple is best for flavor, but canned pineapple chunks (drained) can be substituted in a pinch.
Tortilla Options: Swap flour tortillas for corn tortillas or lettuce wraps for a gluten-free alternative.
Storage: Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently before serving.

Prep-Ahead Tips:

Prepare the Sauce:
- Mix the sauce ingredients (soy sauce, chicken broth, brown sugar, and spices) up to 2 days in advance. Store in an airtight container in the refrigerator.
Chop the Vegetables:
- Dice the pineapple and red onion up to 1 day ahead. Store in separate containers in the fridge.
Make the Slaw:
- Prepare the slaw up to 4 hours ahead of time. Keep it covered and refrigerated until serving.
Tortillas:
- Warm the tortillas and wrap them in foil. Keep them in a warm oven or tortilla warmer just before serving.

Nutrition

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