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Slow Cooker Chicken Tacos with Mango Salsa

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PREP TIME
10 min
COOKING TIME
300 min
TOTAL TIME
310 min
SERVINGS
8 servings
Lunch Dinner Mexican
Slow Cooker Chicken Tacos with Mango Salsa
Ingredients
  • 1 1/2 (16 ounce) packages chicken breast tenderloins
  • 1 (1 ounce) package taco seasoning
  • 1 (16 ounce) container mango-peach salsa
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon chili powder, or to taste
  • 1 teaspoon garlic powder, or to taste
  • salt to taste
  • 1 (20 ounce) can pineapple chunks, drained with juice reserved
  • 1 medium onion, sliced
Instructions
1
Combine the chicken pieces in a bowl and generously sprinkle with taco seasoning, ensuring they are evenly coated.
2
Transfer the seasoned chicken to a slow cooker and add the salsa, cayenne pepper, chili powder, garlic powder, and salt. Mix all the ingredients together until well combined.
3
Cover the slow cooker and cook on Low for 4 to 5 hours, or until the chicken is tender enough to shred easily.
4
Take out the cooked chicken and use two forks to break it down into shreds. Then, return the shredded chicken back into the slow cooker.
5
Take a fork and break up the pineapple chunks into smaller pieces. Add these to the slow cooker along with 1/4 cup of pineapple juice, and continue cooking on Low until the sauce is bubbling and fragrant, taking approximately 1 to 2 hours.
6
Note: Adjust the amount of pineapple juice according to your taste preferences.