Crock Pot Hawaiian BBQ Chicken Tacos With Pineapple Slaw – Recipe of the Week

Who doesn't love using your slow cooker? I sure do and am always looking for recipes to make using one. It's great for when the kids are in sports and coming and going, and for most parents they know that starts back up in a few weeks. Here is a great recipe to make that is still summery while using your slow cooker.

For the crock pot chicken:

• 3 lbs boneless skinless chicken breast
• 1½ cups unsweetened pineapple juice
• ½ cup honey BBQ sauce
• ⅓ cup soy sauce
• ¼ cup rice vinegar or apple cider vinegar
• ¼ cup brown sugar, lightly packed
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1-2 tablespoons sriracha
• 12 flour tortillas (if you're gluten free then use rice or corn tortillas)
• 1 cup shredded sharp cheddar cheese

For the slaw:

• ½ small purple cabbage, sliced thin
• ¼ medium green cabbage, sliced thin
• ¼ fresh pineapple, diced
• ½ small red onion, diced
• 2 tablespoons cilantro, chopped
• ¼ cup unsweetened coconut milk
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha
• 1 teaspoon brown sugar
• ¼ teaspoon salt

1. Spray a crock pot with non-stick cooking spray.
2. Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl and whisk until combined.
3. Place the chicken breasts in the slow cooker and cover with the pineapple juice mixture.
4. Cover and cook on low for 7-8 hours.
5. Combine all of the slaw ingredients in a large bowl and toss to combine. Cover and refrigerate.
6. When the chicken is fully cooked, shred with 2 forks in the sauce and toss. Let it absorb the sauce for another 30 minutes and then serve with the slaw on the tortillas and with a sprinkle of cheddar cheese!

Source: www.HostTheToast.com