Crock Pot Hawaiian Chicken Tacos And Jalapeño Ranch Slaw

  • on April 1, 2020
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By far the best hawaiian chicken tacos that I have ever stumbled across. Recently I was browsing the internet trying to find a new recipe to try out. We like to at least once a week try something completely new. Anyways we came across this recipe for the tacos from PinchOfYum, once we tried it we knew instantly this was a hit of a dish. At the very end we have included their video they made. 🙂

Ingredients

Chicken

  • 1.25 lbs. boneless skinless chicken thighs
  • 2 cups fresh pineapple, finely chopped
  • 1 jalapeño, minced (remove ribs and seeds for less heat)
  • half of a red onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon sriracha
  • 1 tablespoon yellow mustard
  • 1/4 cup water

Jalapeño Ranch

  • 1/2 cup mayonnaise
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tablespoon white vinegar
  • 1 jalapeño (remove ribs and seeds for less heat)
  • 1 clove garlic
  • 1 teaspoon dried dill (or about 1/4 cup fresh)
  • 1/4 cup fresh parsley
  • 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
  • 1/2 teaspoon salt
  • black pepper to taste

INSTRUCTIONS

  1. Preheat the oven to 475 degrees (broil setting).
  2. Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.
  3. Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 
  4.  Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
  5. Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

Article Categories:
Dinner · Lunch
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