Slow Cooker Hawaiian Chicken Tacos

Preparation time: 15 minutes

Cook time: 3 hours

Total time: 3 hours and 15 minutes

Yield: 10 Tacos

Ingredients:

For the chicken:

• 2 large boneless skinless chicken breasts
• 2 cups fresh pineapple, finely chopped
• 1 jalapeño, minced (remove ribs and seeds for less heat)
• 1/2 of a red onion, minced
• 2 cloves garlic, minced
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/2 Tbsp. sriracha
• 1/2 cup barbecue sauce
• 1/4 cup water

Jalapeño Ranch:

• 1/2 cup mayonnaise
• 1/4 cup olive oil
• 1/4 cup water
• 1 Tbsp. white vinegar
• 1 jalapeño (remove ribs and seeds for less heat)
• 1 clove garlic
• 1 tsp. dried dill (or about 1/4 cup fresh)
• 1/4 cup fresh parsley
• 1/4 cup fresh chives (or sub 1/2 tsp. onion powder)
• 1/2 tsp. salt
• black pepper to taste

Directions:

1. Spray slow cooker and add prepared chicken ingredients.  Chicken can be cooked from frozen. 
2. Cook on high for 3 hours.  Meanwhile, prepare the jalapeño ranch and refrigerate until ready to serve.
3. Shred chicken.
4. Serve in a tortilla or taco shell* topped with jalapeño ranch and cole slaw or lettuce.

Recipe from ohdip.com
*Note: for crunchy shells, preheat oven to 375 degrees F.  Place tortillas on clean rack to shape into a taco.  Bake for 10 minutes for a crunchy but pliable shell.  Bake for 12-13 for a crispy shell.