How to make Hawaiian chicken tacos in a slow cooker

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The taste of barbecue sauce paired with pineapple is pretty unbeatable — sweet and tangy in the most perfect of ways. You can use fresh, canned or even frozen pineapple. In the recipe below, we save time and money by using perfectly diced canned pineapple.
This recipe is very straightforward. Simply mix chicken thighs, pineapple and barbecue sauce in a slow cooker, and let it go — a tried-and-true set it and forget it. After cooking for three hours, simply shred the chicken and use for tacos. I like to use boneless, skinless chicken thighs because they shred perfectly and grab the sauce easily. Serve with your favorite taco toppings, and you're all set.
Slow Cooker Hawaiian chicken tacos
5 minutes
3 hours
3 hours, 5 minutes
2 pounds boneless, skinless chicken thighs
1 20-ounce can pineapple chunks
1 cup barbecue sauce
1 pack corn tortillas
Salt and pepper to taste
Optional toppings:
Sour cream
Fresh cilantro
In a 6-quart slow cooker, add chicken thighs, pineapple chunks and barbecue sauce.
Cover and cook on high for 3 hours.
Shred the chicken right in the slow cooker using two forks. Season with salt and pepper. Mix well into the sauce and pineapple chunks.
Serve on corn tortillas with your favorite taco toppings.
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