1. In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Add yellow onion and bell pepper; toss to coat. Spray oval 5-quart slow cooker with cooking spray. Spread vegetable mixture in bottom of slow cooker.
2. In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.
3. Pour drained pineapple over chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).
4. Drain chicken and vegetables, reserving 1/4 cup cooking liquid; discard remaining cooking liquid. Shred chicken with two forks; return to slow cooker, and toss shredded chicken and vegetables in reserved cooking liquid to coat.
5. Divide cabbage among heated taco shells; top with chicken and vegetables, cheese, green onions and cilantro. Serve with lime wedges.
EXPERT TIPS: Boneless skinless chicken thighs are not only more flavorful than breasts—they also stay more tender with longer cooking. Shredded iceberg lettuce makes a nice substitute for the shredded cabbage.
- 12 g Total Fat
- 4.5 g Saturated Fat
- 0 g Trans Fat
- 65 mg Cholesterol
- 420 mg Sodium
- 16 g Total Carbohydrate
- 2 g Dietary Fiber
- 4 g Sugars
- 15 g Protein
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Nutritional Information
- 12 g Total Fat
- 4.5 g Saturated Fat
- 0 g Trans Fat
- 65 mg Cholesterol
- 420 mg Sodium
- 16 g Total Carbohydrate
- 2 g Dietary Fiber
- 4 g Sugars
- 15 g Protein
Directions
1. In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Add yellow onion and bell pepper; toss to coat. Spray oval 5-quart slow cooker with cooking spray. Spread vegetable mixture in bottom of slow cooker.
2. In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.
3. Pour drained pineapple over chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).
4. Drain chicken and vegetables, reserving 1/4 cup cooking liquid; discard remaining cooking liquid. Shred chicken with two forks; return to slow cooker, and toss shredded chicken and vegetables in reserved cooking liquid to coat.
5. Divide cabbage among heated taco shells; top with chicken and vegetables, cheese, green onions and cilantro. Serve with lime wedges.
EXPERT TIPS: Boneless skinless chicken thighs are not only more flavorful than breasts—they also stay more tender with longer cooking. Shredded iceberg lettuce makes a nice substitute for the shredded cabbage.