Easy Slow-Cooker Chicken al Pastor Tacos

Get ready to add a new recipe to your list of slow-cooker favorites! This easy dinner uses tender chicken thighs and canned pineapple for a fun riff on al Pastor that the whole family will love.
Clock icon
25 Minutes Prep
3 Hours 55 Minutes Total
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10 Servings


Ingredient List
  • Small check mark in a circle icon 2 tablespoons vegetable oil
  • Small check mark in a circle icon 1/2 teaspoon salt
  • Small check mark in a circle icon 1/2 teaspoon ground cumin
  • Small check mark in a circle icon 1/4 teaspoon black pepper
  • Small check mark in a circle icon 1 cup thinly sliced yellow onion
  • Small check mark in a circle icon 1 medium red bell pepper, cut in thin strips
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
  • Small check mark in a circle icon 20 oz boneless skinless chicken thighs
  • Small check mark in a circle icon 1 can (8 oz) pineapple tidbits in juice, drained
  • Small check mark in a circle icon 1 1/4 cups shredded green cabbage
  • Small check mark in a circle icon 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
  • Small check mark in a circle icon 1 cup Old El Paso™ Shredded Monterey Jack Cheese (4 oz)
  • Small check mark in a circle icon 1/4 cup sliced green onions
  • Small check mark in a circle icon 1/4 cup loosely packed fresh cilantro leaves
  • Small check mark in a circle icon Lime wedges
Preparation
  1. In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Add yellow onion and bell pepper; toss to coat. Spray oval 5-quart slow cooker with cooking spray. Spread vegetable mixture in bottom of slow cooker.
  2. In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.
  3. Pour drained pineapple over chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).
  4. Drain chicken and vegetables, reserving 1/4 cup cooking liquid; discard remaining cooking liquid. Shred chicken with two forks; return to slow cooker, and toss shredded chicken and vegetables in reserved cooking liquid to coat.
  5. Divide cabbage among heated taco shells; top with chicken and vegetables, cheese, green onions and cilantro. Serve with lime wedges.
Expert Tips
  • Boneless skinless chicken thighs are not only more flavorful than breasts—they also stay more tender with longer cooking.
  • Shredded iceberg lettuce makes a nice substitute for the shredded cabbage.
Nutrition
10 servings (1 taco each)

1 Taco Calories 230  (Calories from Fat 100);  Total Fat 12g  (Saturated Fat 4.5g,  Trans Fat 0g); Cholesterol 65mg;  Sodium 420mg;  Total Carbohydrate 16g  (Dietary Fiber 2g,  Sugars 4g);  Protein 15g  

% Daily Value: Vitamin A  8%;  Vitamin C  20%;  Calcium 10%;  Iron  6%; 
 
Exchanges: 1 Starch, 2 Very Lean Meat, 2 Fat

Carbohydrate Choice: