Looking for your new favorite taco Tuesday recipe? These chipotle chicken tacos are a winner! With minimal effort and maximum flavor, you’ll have a delicious, crowd-pleasing meal ready to go. The secret is the slow cooker, which turns simple ingredients into tender, juicy shredded chicken with a smoky, spicy kick. The refreshing pineapple slaw adds the perfect cool and crunchy contrast.

Slow-Cooker Chipotle Chicken

Ingredients:

• 5 boneless, skinless chicken thighs
• 1/2 a can of crushed pineapple in juice
• 1 can of chipotle peppers in adobo sauce (use half a can if you prefer less heat)
• Salt, pepper, garlic powder, cumin, and onion powder to taste
• Tortilla shells

Instructions:

• Place the chicken thighs in the bottom of your slow cooker.
• Pour the crushed pineapple with its juice and the chipotle peppers in adobo sauce over the chicken.
• Season generously with salt, pepper, garlic powder, and onion powder.
• Stir everything together, ensuring the chicken is well-coated.
• Cook on low for 8 hours. The chicken will be so tender you can easily shred it with two forks right in the slow cooker.

Quick Pineapple Slaw

Ingredients:

Instructions:

• In a medium bowl, combine the coleslaw mix, the rest of the crushed pineapple (with its juice), apple cider vinegar, and a pinch of salt.
• Stir until everything is well combined.
• Let the slaw sit for a few minutes to allow the flavors to meld.

Assemble and Enjoy!

Once the chicken is shredded and the slaw is ready, it’s time to build your tacos. Warm up your favorite tortilla shells, pile in the flavorful chipotle chicken, and top it all off with a generous scoop of the tangy pineapple slaw. The combination of smoky, spicy chicken and the sweet, crunchy slaw is simply irresistible.