Shredded Chicken Tacos with Pineapple Salsa 
Serves 4 • Cooking Time 2 to 3 hours on Low • Slow Cooker Size 4 to 7 Quarts
WHY THIS RECIPE WORKS: These spicy, smoky shredded chicken soft tacos with Mexican flavors are a far cry from their bland counterparts that are all too common north of the border. Bone-in chicken breasts boast an intense chicken flavor and remain lean and moist after slow cooking, making them the ideal cut for these tacos. We braised the chicken in a rich chipotle-infused tomato sauce made by simply enhancing canned tomato sauce with aromatics, a handful of spices, and a chipotle chile in adobo sauce, which added charred flavor and deep complexity. A squeeze of fresh lime juice enlivened the flavors at the end, leaving us with a chicken filling that was smoky, spicy, and complex. A quick salsa of fresh pineapple with lime, red onion, and cilantro was the perfect counterpoint to the smoky chicken. Check the chicken’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees. See the sidebar that follows the recipe.
2 |
cups ¼-inch pineapple pieces |
5 |
tablespoons lime juice (3 limes) |
¼ |
cup finely chopped red onion |
2 |
tablespoons chopped fresh cilantro |
1 |
tablespoon canola oil |
1 |
tablespoon chili powder |
4 |
garlic cloves, minced |
1 |
teaspoon minced canned chipotle chile in adobo sauce |
1 |
teaspoon ground coriander |
1 |
teaspoon ground cumin |
1 |
cup canned tomato sauce |
2 |
teaspoons sugar |
2 |
(12-ounce) bone-in split chicken breasts, skin and ribs removed, trimmed of all visible fat |
Salt and pepper |
|
12 |
(6-inch) corn tortillas, warmed |
1. Combine pineapple, ¼ cup lime juice, onion, and cilantro in bowl; set aside until ready to serve.
2. Microwave oil, chili powder, garlic, chipotle, coriander, and cumin in bowl until fragrant, about 30 seconds; transfer to slow cooker. Stir in tomato sauce and sugar. Season chicken with salt and pepper, place in slow cooker, and turn to coat with sauce. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.
3. Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones.
4. Stir remaining 1 tablespoon lime juice into sauce. (Adjust sauce consistency with hot water as needed.) Stir in shredded chicken and season with salt and pepper to taste. Divide shredded chicken among warm tortillas and top with pineapple salsa. Serve, passing remaining sauce separately.
Per serving:
Cal 400
Fat 9g
Sat Fat 1g
Chol 65mg
Carb 55g
Protein 27g
Fiber 7g
Sodium 720mg
*To reduce sodium level to 300mg, use no-salt-added tomato sauce.