Crock Pot Hawaiian BBQ Chicken Tacos with Pineapple Slaw

• Meat

  • 3 lbs Chicken breast, boneless skinless

• Produce

  • 1/2 Cabbage, small purple thin
  • 2 tbsp Cilantro
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 1/4 Green cabbage, medium thin
  • 1/4 Pineapple, fresh
  • 1/2 Red onion, small

• Canned Goods

  • 1/4 cup Coconut milk, unsweetened

• Condiments

  • 1/2 cup Honey bbq sauce
  • 2 tbsp Lime juice, fresh
  • 1/3 cup Soy sauce
  • 2 tbsp Sriracha

• Baking & Spices

  • 1/4 cup Brown sugar, lightly packed
  • 1 tsp Brown sugar
  • 1 Red pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Rice vinegar or apple cider vinegar

• Bread & Baked Goods

  • 12 Flour tortillas

• Drinks

  • 1 1/2 cups Pineapple juice, unsweetened

• Dairy

  • 1 cup Cheddar cheese, sharp

Found on hostthetoast.com

Ingredients

• 3 lbs boneless skinless chicken breast
• 1½ cups unsweetened pineapple juice
• ½ cup honey BBQ sauce (I used Sweet Baby Rays Honey BBQ)
• ⅓ cup soy sauce
• ¼ cup rice vinegar or apple cider vinegar
• ¼ cup brown sugar, lightly packed
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1-2 tablespoons sriracha
• 12 flour tortillas
• 1 cup sharp cheddar cheese, shredded
• ½ small purple cabbage, sliced thin
• ¼ medium green cabbage, sliced thin
• ¼ fresh pineapple, cored and diced
• ½ small red onion, diced
• 2 tablespoons cilantro, chopped
• ¼ cup unsweetened coconut milk
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha
• 1 teaspoon brown sugar
• ¼ teaspoon salt
• Crushed red pepper, to taste (optional)

Directions

• Spray a crock pot with non-stick cooking spray.
• Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl and whisk until well combined.
• Place the chicken breasts in the slow cooker and cover with the pineapple juice mixture.
• Cover and cook on low for 7-8 hours.
• Combine all of the slaw ingredients in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
• When the chicken is fully cooked, shred with 2 forks in the sauce and toss. Let it absorb the sauce for another 30 minutes and then serve with the slaw on the flour tortillas and with a sprinkle of cheddar cheese!