What's for Dinner Tonight? - Crock Pot Hawaiian Chicken Tacos and Jalapeno Ranch Slaw

This was the first time I had Hawaiian Chicken Tacos, and these were absolutely delicious!! I found this recipe online at PinchOfYum.com. They cooked their chicken in an Instant Pot, but I used the crock pot to cook it slow. It was a big hit with our guests, and it will be added to my collection of recipes to keep and share. Enjoy!!

Crock Pot Hawaiian Chicken Tacos with Jalapeno Ranch Slaw

For the chicken:

1-1/4 pounds skinless chicken breasts (they used thighs)

2 cups fresh pineapple, finely chopped

1 jalapeno, minced (remove ribs and seeds for less heat)

1/2 red onion, minced (I used fine chopped)

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 (1/8 cup may be enough - it was a bit juicy with 1/4 cup)

For the Jalapeno Ranch

1/2 cup mayonnaise

1/4 cup olive oil

1/4 cup water

1 tablespoon white vinegar

1 jalapeno (remove ribs and seed 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.

1. Place all chicken ingredients in the crock pot and cook on low for about 8 hours. Shred the chicken in the crock pot. 
2. Preheat the oven to 475⁰. Transfer chicken to a baking sheet lined with foil. Bake for 10-15 minutes until browned.
3. Pulse jalapeno ranch ingredients in a food processor until smooth. Toss some of the dressing with shredded coleslaw mix (green and purple cabbage/carrots) to make slaw.
4. Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeno ranch, extra pineapple, cilantro, red onion, etc.

I served this with Lemon Herb Rice: Use 2-3 cups hot cooked rice. Add juice of 1/2 lemon (1-2 tablespoons), 2 tablespoons chopped parsley, and a pinch of red pepper flakes.