Slow Cooker Cilantro-Lime Chicken Tacos with Pineapple Salsa

This recipe, made in a slow cooker, is just perfect for families whose schedules don't always mesh. And who doesn't love tacos?

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- Posted on May 3, 2020

Slow Cooker Cilantro-Lime Chicken Tacos with Pineapple Salsa

My husband, Myron, and I met midway through my aerospace engineering degree at MIT. Myron was a rocket propulsion engineer while I was completing an internship. Shortly after graduation we married. Before we could blink, Myron Jr. was on the way, and I craved Mexican food. Myron was working crazy shifts, so I started making a lot of slow cooker recipes. The one for cilantro-lime chicken tacos was a snap. Today, Myron, Myron Jr. and I all look forward to taco night.

Salsa
2 c. cups diced pineapple
½ c. diced red onion
2 c. diced Roma tomatoes
⅓ c. chopped cilantro
1 Tbsp. fresh lime juice

Chicken
16 oz. jarred salsa
4 Tbsp. taco seasoning mix
3 Tbsp. chopped cilantro
1 lime, juiced
4 skinless, boneless chicken breasts
12 6-inch flour tortillas, warmed

Preparation

Make the salsa:
Add pineapple, onion, tomatoes, cilantro and lime juice to a large bowl; mix well. Set aside in the refrigerator until using.

Make the chicken:
1. Add jarred salsa, taco seasoning mix, cilantro and lime juice to a slow cooker; mix well.

2. Add chicken breasts. Fold chicken into the salsa mixture until it’s completely coated.

3. Cook for 4 hours on high or 7 hours on low.

4. Shred chicken, fill tortillas and top with pineapple salsa and cilantro.

Makes 12 tacos.

Nutritional Information (serving size: 1 taco):  Calories: 200; Fat: 3.5g; Cholesterol: 30mg; Sodium: 650mg; Total Carbohydrates: 27g; Dietary Fiber: 2g; Sugars: 9g; Protein: 13g.

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