Sweet and Spicy Chicken Tacos
Whenever I am struggling to come up with a quick meal on a night that I know will be busy, I always turn to some type of slow cooker taco recipe. I came up with this idea from a shrimp taco bake I like to make.
I love any type of meal in my Crock-Pot as I know it will be easy to put together once I get home from work! I love using my Crock-Pot with a timer as it automatically switches to “keep warm” once the cooking time is complete. Nothing is worse than coming home to over-cooked chicken! Here is a link to the Crock-Pot I used (affiliate link).
I like to serve these tacos on top of Mission Street Tacos (affiliate link) because they are the perfect size. I have found these on Amazon and at Super Target (yes I am blessed enough to have a Super Target near me!).
When I took this for leftovers the next day, I had the taco filling over a bed of mixed greens with sliced bell peppers, salsa, and Bolthouse Farms Classic Ranch Dressing. For my finance’s lunch, I just put it over brown rice and added some bell peppers. I love tacos since they are so versatile and make leftovers a bit more interesting!
For the pineapple, I typically use a 6 oz can of pineapple tidbits in 100% fruit juice in this recipe, since I don’t always have fresh pineapple easily on hand. Make sure you’re not buying the pineapple in heavy or light syrup, as this just has extra sugar that is not naturally in the fruit itself!
This recipe is a great balance of spicy and sweet, I hope you enjoy!