Chicken Tacos with Pineapple Slaw
3
Points®
Total time: 2 hr 50 min • Prep: 20 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
Take taco night to the next level: The chicken is seasoned with chili powder, adobo, cumin, and orange juice and simmered with poblanos, cilantro, and garlic. The bright pineapple slaw is a perfect pairing.
Ingredients
Poblano chile
2 medium, seeded and sliced
Red onion
½ large, sliced
Cilantro
1 cup(s), chopped and divided
Fresh garlic scapes
3 medium, finely chopped
Chili powder
2 tsp(s)
Canned adobo sauce
2 tsp(s), from chipotle chiles en adobo
Fresh orange juice
2 tsp(s), or pineapple juice
Ground cumin
1½ tsp(s)
Table salt
1 tsp(s), to taste, divided
Grilled skinless boneless chicken breast
1¼ pound(s)
Red cabbage
1½ cup(s), thinly sliced
Pineapple
1 cup(s), diced and chopped
Uncooked scallions
2 small, thinly sliced
Corn tortilla
8 item(s)
Lime
1 wedge(s), cut into 4 wedges
Instructions
1
In a 5- or 6-qt slow cooker, stir together poblanos, onion, 1/2 cup cilantro, and garlic.
2
In a cup, mix together chili powder, adobo sauce, orange juice, cumin, and 1/2 tsp salt. Rub over chicken breasts. Place chicken on top of poblano mixture and spoon poblano mixture over chicken. Cover and cook until chicken is fork-tender, about 2 1/2 hours on High.
3
Transfer chicken to a cutting board. With two forks, shred chicken, then return to slow cooker.
4
To make slaw: In a medium bowl, toss together cabbage, pineapple, remaining 1/2 cup cilantro, scallions, and remaining 1/2 tsp salt.
5
Lay tortillas on a work surface. Spoon about 1/2 cup chicken mixture on each tortilla and top with about 1/4 cup slaw. Serve with lime wedges.
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