Yeah, we laughed at that thought too! Although, today’s crock-pot recipe, pulled chicken tacos with pineapple salsa, was stunning, no one on our team hesitated to clean their plate! The slow-cooking chicken had our team drooling all morning, and we were certainly not disappointed by how it turned out! The picturesque tacos were definitely a (easy to cook) hit with the Directive team and will surely be making an encore appearance. Check the recipe out for yourself and see if you find it too pretty!
PULLED CHICKEN TACOS WITH PINEAPPLE SALSA
- 2 teaspoons olive oil
- 4 small or 3 large bone- skin-on chicken breasts
- 1 16 ounce can of tomato sauce or 2 8 ounce cans
- 2/3 cup chicken broth
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup of pineapple finely diced
- 1/2 cup red bell pepper finely diced
- 2 tablespoons red onion finely minced
- juice of 1 lime
- 1/2 cup loosely packed cilantro leaves finely chopped
- salt to taste
- 1 cup sour cream can use light
- 1/2 cup fresh cilantro leaves roughly chopped
- 2 teaspoons lime juice
- 1 teaspoons and ½ honey
- 1/4 cup prepared green salsa
- 1 cup finely shredded purple cabbage
- 16 Sol de Oro Taco Truck Style Mini Corn Tortillas or 8 Sol de Oro regular sized corn tortillas
- leaves Optional garnishes: lime wedges and cilantro
- Toppings of your choice sour cream, lettuce, tomatoes, olives, etc.
- In a bowl stir together the tomato sauce, chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt and pepper.
- In a large pan heat the olive oil over medium high heat. Season the chicken generously with salt and pepper. Place the chicken skin side down and cook for 4-6 minutes or until golden brown.
- Flip the chicken and cook on the other side until golden brown.
- Take the pan off the heat and pour the tomato sauce mixture over the chicken; the chicken should be at least 2/3 of the way covered. (Add more chicken broth if needed).
- Remove from heat.
- Add taco seasoning, salsa and corn.
- Stir to combine and spread into baking dish on top of Bisquick layer.
- Bake at 400° about 30-35 minutes or until a toothpick inserted in center shows the Bisquick layer is done.
- Place the pan back on the heat and bring the sauce mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 35 minutes or until chicken is cooked through. Remove the skin and bones and shred the chicken with 2 forks. Pour the remaining sauce from the pan over the shredded chicken and toss to coat. Season with salt and pepper to taste.
- Crockpot instructions: Place the chicken and tomato sauce mixture in a crockpot. Cook for 4 hours on high or 8 hours on low.
- For the pineapple salsa: Combine all the ingredients in a bowl; place in the refrigerator until ready to use.
- For the cilantro sauce: Place all of the ingredients in the food processor and blend until smooth.
- Place 2 mini corn tortillas on top of each other (for a total of 8 stacks of tortillas). Divide the cabbage evenly among the tortillas. Top with 1/4 cup chicken, a drizzle of cilantro sauce and a tablespoon of pineapple salsa.
- Serve with lime wedges and cilantro leaves if desired.
Recipe courtesy of: Dinner At The Zoo