Slow Cooker Chicken Al Pastor Tacos
Ingredients
Ingredients
Pineapple Salsa
Lime Crema
Tacos
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Place onion, pineapple, vinegar, pineapple juice, garlic, chipotle, adobo sauce, chili powder, coriander, cumin, oregano and salt in blender. Whirl until smooth.
Place chicken breasts in slow cooker. Pour over pineapple mixture to cover. Set slow cooker to low and cook until chicken can be pulled apart with 2 forks, about 4 hours.
Remove chicken from sauce to a plate. Using 2 forks, pull apart chicken. Stir chicken into sauce.
Pineapple salsa: Stir all ingredients together in a small bowl until combined.
Lime crema: Stir all ingredients together in a small bowl until smooth.
Assemble tacos: Top tortillas with chicken and pineapple salsa. Drizzle with crema and sprinkle with feta.
Nutrition Info
| Per serving | Amount |
|---|---|
| Calories | 69 |
| Protein | 8.5 g |
| Fat | 2.1 g |
| Saturated Fat | 0.6 g |
| Carbohydrate | 4.1 g |
| Fibre | 0.6 g |
| Sugar | 2.3 g |
| Cholesterol | 26 mg |
| Sodium | 126 mg |
| Per serving | % Daily Value |
|---|---|
| Potassium | 4 |
| Calcium | 1 |
| Iron | 2 |
