Okay, something really weird just happened and I am soooo mad. My whole post disappeared and now I am having to re-type the entire thing. Grrr. . . good thing I have a batch of my favorite caramel popcorn in the oven and in about 30 minutes, I will feel a lot better!! Yes, you bake the popcorn and it gets crunchy and amazing.
Aneeways, I made these tacos for dinner. They turned out extremely good. Especially when topped with this Pineapple Avocado Salsa.
Incredibly easy - You add three ingredients to the slow cooker along with the chicken. Sweet fruit preserves mixed with spicy salsa and taco seasoning creates a sweet and tender meat and when combined with all the toppings, you will have one flavor-loaded taco.
I can't wait to make these again and again.Slow Cooker Pineapple Salsa Chicken Tacos
(Printable Recipe) or (Printable with Picture)
3-4 chicken breasts
1/2 (18 oz.) jar pineapple preserves or apricot-pineapple preserves
1/2 (24 oz.) jar Pace Picante Salsa (I used medium)
1 Tbl. taco seasoning, or to taste
7-10 crunchy taco shells
Pineapple Avocado Salsa
Place chicken breasts into the bottom of the slow cooker. Combine preserves, salsa and taco seasoning and pour over chicken. Cover and cook on low for 4-5 hours or until internal temperature of chicken registers 165 degrees on an instant-read thermometer. Remove chicken and shred.
Add some of the liquid from the slow cooker to the shredded chicken to keep it juicy and moist. I added around 3/4 - 1 cup or so. Taste chicken and add more taco seasoning, if needed. Discard remaining liquid in the slow cooker. Return chicken to slow cooker and heat on warm until ready to serve. Serve in crunchy taco shells with desired toppings. Makes 7-10 tacos.
slightly adapted from: The Frugal Girls