Crock Pot Hawaiian BBQ Chicken Tacos with Pineapple Slaw - September 2015

Ingredients-

For Hawaiian BBQ Chicken:

• 3lbs boneless skinless chicken breast
• 1½ cups unsweetened pineapple juice
• ½ cup honey BBQ sauce (I used Sweet Baby Ray's Honey BBQ)
• ⅓ cup soy sauce
• ¼ cup rice vinegar or apple cider vinegar
• ¼ cup brown sugar, lightly packed
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1-2 tablespoons siracha
• 12 flour tortillas
• 1 cup sharp cheddar cheese, shredded

For the Pineapple Slaw:

• ½ small purple cabbage, sliced thin
• ¼ medium green cabbage, sliced thin
• ¼ fresh pineapple, cored and diced
• ½ small red onion, diced
• 2 tablespoons cilantro, chopped
• ¼ cup unsweetened coconut milk
• 2 tablespoons fresh lime juice
• 1 tablespoon siracha
• 1 teaspoon brown sugar
• ¼ teaspoon salt
• Crushed red pepper, to taste (optional)

• Spray a crock pot with non-stick cooking spray.
• Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and siracha in a large bowl and whisk until well combined.
• Place the chicken breasts in the slow cooker and cover with the pineapple juice mixture.
• Cover and cook on low for 7-8 hours.
• Combine all of the slaw ingredients in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
• When the chicken is fully cooked, shred with 2 forks in the sauce and toss. Let it absorb the sauce for another 30 minutes and then serve with the slaw on the flour tortillas and with a sprinkle of cheddar cheese!

Tried and true by the Platinum Crew. Enjoy!

-Bianca