Mango Pineapple Crockpot Chicken Tacos Recipe

Cooking Directions

• STEP 1.In a crockpot, combine chicken breasts, mango chunks, pineapple chunks, diced onions, garlic, cumin, chili powder, salt, and pepper.
• STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is tender and easily shreds.
• STEP 3.Using two forks, shred the chicken in the crockpot and mix it with the cooking liquid to coat the meat.
• STEP 4.Serve the shredded chicken in warm tortillas and top with your favorite taco toppings, such as diced tomatoes, avocado, cilantro, and lime juice.

Cooking Tips

• For extra flavor, marinate the chicken in the spice mixture for a few hours before cooking.
• If you prefer a spicier taste, add some diced jalapenos or a pinch of cayenne pepper to the crockpot.
• To save time, you can use pre-cut mango and pineapple chunks from the grocery store.
• Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover shredded chicken in an airtight container in the refrigerator.
• To reheat, simply microwave the chicken until warmed through.
• Serve the Mango Pineapple Crockpot Chicken Tacos with a side of rice and beans for a complete meal.