Slow cooker chicken tacos with pineapple slaw
2
Points®
Total time: 2 hr 50 min • Prep: 20 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh green chilli
2 whole, deseeded, thinly sliced
Red onion
1 small, thinly sliced
Fresh coriander
1 cup(s), chopped
Garlic
3 clove(s), finely chopped
Chilli powder
2 tsp
No added sugar orange juice
2 tsp
Ground cumin
1½ tsp
Skinless chicken breast
625 g
Red cabbage
1½ cup(s), (125g), thinly sliced
Pineapple
1 cup(s), (230g), chopped
Green shallot(s)
2 individual, thinly sliced
Corn tortilla
184 g, (8 x 23g tortillas), warmed
Lime(s)
1 medium, wedges, to serve
Instructions
1
Combine fresh chilli, onion, ½ cup coriander and the garlic in a 4.5 litre (18-cup) slow cooker.
2
Combine chilli powder, orange juice and cumin in a small bowl. Season with salt. Rub spice mixture over chicken. Place chicken on top of chilli mixture in slow cooker and turn to coat. Cook, covered, on high for 2½ hours or until chicken is fork tender.
3
Transfer chicken to a cutting board. Using two forks, shred chicken, then return to slow cooker (see tip).
4
Meanwhile combine cabbage, pineapple, remaining coriander, shallots and a pinch of salt in a medium bowl.
5
Lay tortillas on a clean work surface. Top with chicken mixture and slaw. Fold over and serve with lime wedges.
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