There’s something magical about a dinner that’s easy, kid-approved, and bursting with flavor! These Crockpot Chicken Tacos with Pineapple are a game-changer. Juicy shredded chicken, sweet pineapple, and taco spices come together in the slow cooker to create the most delicious filling for tacos, burrito bowls, or even lettuce wraps. Plus, it’s a set-it-and-forget-it kind of recipe—perfect for busy weeknights or when you just need dinner to make itself. Trust me, your family will love this one!
What You’ll Need
For the Chicken Filling:
- 2 lbs boneless, skinless chicken breasts
- 1 can (20 oz) pineapple chunks (drained, but save 1/4 cup juice)
- 1 packet taco seasoning (or 2 tbsp homemade taco spice)
- 1 cup salsa (any kind you like, mild or spicy)
- 1/2 cup chicken broth
For the Tacos:
- Soft flour or corn tortillas
- Toppings: shredded cheese, sour cream, fresh cilantro, lime wedges, diced red onions, avocado slices
Pro Tips
- Use fresh pineapple if you have it! Dice it small and squeeze a bit of fresh juice into the mix.
- Don’t skip the juice from the canned pineapple—it adds so much flavor to the chicken!
- If you like a smoky flavor, add a teaspoon of smoked paprika or chipotle powder to the taco seasoning.
- For kids, keep toppings simple—just cheese and a little sour cream usually does the trick.
- Save leftovers for the next day—they’re amazing in quesadillas or over rice!
Tools You’ll Need
- A slow cooker
- Cutting board
- Sharp knife
- Tongs for shredding the chicken
- Measuring cups
Substitutions and Variations
- Swap chicken breasts for boneless, skinless chicken thighs for extra juiciness.
- Use fresh mango or peaches instead of pineapple for a fun twist!
- Make it dairy-free by skipping the sour cream and cheese—add guacamole for creaminess.
- If you don’t have taco seasoning, use chili powder, cumin, paprika, garlic powder, and salt.
Make-Ahead Tips
- You can prep everything the night before! Combine the chicken, salsa, taco seasoning, pineapple juice, and broth in the slow cooker insert. Pop it in the fridge overnight, then just set it to cook in the morning.
How to Make Crockpot Chicken Tacos with Pineapple
Step 1: Load the Slow Cooker
Place the chicken breasts in the slow cooker. Add the taco seasoning, salsa, chicken broth, and 1/4 cup of pineapple juice on top. Stir gently to combine.
Step 2: Add Pineapple and Cook
Spread the pineapple chunks over the chicken. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and shreddable.
Step 3: Shred the Chicken
Once cooked, use tongs or two forks to shred the chicken right in the slow cooker. Stir everything together so the chicken soaks up the juices.
Step 4: Assemble the Tacos
Warm up the tortillas. Spoon the chicken and pineapple filling into each tortilla and top with your favorite toppings like shredded cheese, sour cream, and cilantro. Serve with lime wedges.
Leftovers and Storage
- Fridge: Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the shredded chicken mixture in a freezer-safe bag for up to 3 months. Just thaw and reheat for quick tacos!
Conclusion
This Crockpot Chicken Tacos with Pineapple recipe is a guaranteed hit with both kids and adults. It’s sweet, savory, and ridiculously easy to make—perfect for Taco Tuesday or any day you need a no-fuss dinner! I can’t wait to hear how your family enjoys it. Leave me a comment below with your thoughts or any fun twists you tried. Happy cooking! 🌮🍍
