Chicken Tacos with Pineapple Slaw

Points® value
Total Time
2 hr 50 min
20 min
2 hr 30 min
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.


Poblano chile

2 medium, seeded and sliced

Red onion

½ large, sliced


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


1 cup(s), diced and chopped

Uncooked scallions

2 small, thinly sliced

Corn tortilla

8 item(s)


1 wedge(s), cut into 4 wedges


  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.