Recipe courtesy of Alejandra Ramos
Slow Cooker Pineapple Habanero Pulled Chicken
- Level: Easy
- Yield: 18 to 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 162
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 21
- Cholesterol
- 97
- Sodium
- 424
- Total: 4 hr 25 min
- Active: 25 min
Ingredients
5 pounds boneless, skinless chicken thighs
1 1/2 pounds frozen diced pineapple
One 28-ounce can crushed tomatoes
1/3 cup fresh lime juice
2 teaspoons ground cumin
1 tablespoon smoked Spanish paprika
5 large cloves garlic, crushed
3 bay leaves
1 to 2 habanero chiles, seeded and minced
1 large Spanish onion, diced
3 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh cilantro
For serving: Rolls and corn tortillas, shredded red cabbage, sour cream, sliced avocado, chopped fresh cilantro, crumbled queso fresco, lime wedges and hot sauce
Directions
- Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well.
- Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
- Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro.
- Taste and adjust with additional salt and pepper.
- Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.