Crock Pot Chicken Al Pastor Tacos
These Crock Pot Chicken Al Pastor Tacos are sweet, smoky, and incredibly flavorful! An easy slow cooker dinner made with juicy shredded chicken, fresh pineapple, chipotle peppers, and warm spices for a healthy, protein-packed dinner.
Servings: 6
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup pineapple chunks, plus 1/2 cup pineapple juice
- 3 chipotle peppers in adobo sauce
- 2 Tbsp adobo sauce
- 3 cloves garlic
- 1 Tbsp apple cider vinegar
- 2 Tbsp tomato paste
- 1 Tbsp honey
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For Serving:
- 12 small flour tortillas (street taco size)
- Finely diced pineapple
- Finely diced white onion
- Small diced avocado
- Fresh cilantro finely chopped
- Lime wedges
- Crumbled cotija cheese
Instructions
- Blend the sauce. In a high-powered blender, combine the pineapple chunks, pineapple juice, chipotle chiles, adobo sauce, garlic, apple cider vinegar, tomato paste, honey, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Blend until completely smooth.
- Add to the crock pot. Place the chicken breasts into the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, making sure each piece is well coated.
- Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with two forks.
- Shred the chicken. Transfer the chicken to a cutting board or large bowl and shred using two forks. Return the shredded chicken to the crockpot and stir it into the flavorful sauce so every bite is coated.
- Broil in the oven. For the best texture, spread the shredded chicken onto a baking sheet in an even layer. Broil for 3–5 minutes until the edges become slightly caramelized and lightly crispy. This extra step mimics the crispy edges of traditional al pastor cooked on a vertical spit.
- Assemble the tacos. Warm the tortillas and fill each one with the shredded chicken. Top with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.
Nutrition
Serving: 2 tacos | Calories: 341kcal | Carbohydrates: 22.1g | Protein: 52.1g | Fat: 6.8g | Saturated Fat: 1.5g | Cholesterol: 128.5mg | Sodium: 636mg | Fiber: 11.5g | Sugar: 8.2g