Pineapple Chicken Tacos Crockpot BBQ
These Pineapple Chicken Tacos Crockpot BBQ are made with tender slow-cooked chicken, juicy pineapple, smoky BBQ sauce, and fresh taco toppings for the perfect balance of sweet and savory flavors. This easy slow cooker recipe is ideal for busy weeknights, meal prep, parties, or family dinners, delivering juicy shredded chicken with minimal effort.
Equipment
- 6-quart slow cooker (Crockpot)
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Mixing spoon
- Two Forks (for shredding chicken)
- Serving platter
Ingredients
- For the Chicken Filling
- 2 pounds boneless skinless chicken breasts
- 2 cups pineapple chunks fresh or canned in juice
- 1 cup BBQ sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- For Serving
- 8 small flour or corn tortillas
- 2 cups shredded cabbage
- ½ cup crumbled Cotija cheese
- 1 avocado sliced
- Fresh cilantro
- Lime wedges
- Fresh salsa
Instructions
- Place the chicken in the slow cooker and season with smoked paprika, garlic powder, onion powder, salt, and black pepper.Add the pineapple chunks, BBQ sauce, and apple cider vinegar. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.Remove the chicken, shred it with two forks, then return it to the slow cooker and stir it into the sauce. Let it cook for another 10 minutes so the chicken absorbs more flavor.Warm the tortillas, fill them with the shredded pineapple BBQ chicken, and top with cabbage, Cotija cheese, avocado, cilantro, salsa, and a squeeze of fresh lime. Serve immediately.