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Slow Cooker Hawaiian-Style Chicken Fajitas
Serves 4 |
A wholesome twist on a Tex-Mex classic.
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Ingredients:
| 1 1/2 lb boneless skinless chicken thighs |
| 1/3 cup pineapple juice |
| 1 tablespoon lime juice |
| 1 tablespoon coconut aminos |
| 2 tablespoons coconut sugar |
| 1/2 tablespoon chili powder |
| 1 tablespoon cumin |
| 1 tablespoon minced garlic |
| 1 teaspoon paprika |
| 1/4 teaspoon salt |
| 1/2 teaspoon pepper |
| 4 slices pineapple |
| 1 red onion, halved then thinly sliced |
| 1 red pepper, thinly sliced |
| 8 tortillas |
Directions:
- Stir together the pineapple juice, lime juice, coconut aminos, coconut sugar, chili powder, cumin, minced garlic, paprika, salt and pepper in a mixing bowl.
- Place the chicken thighs into a slow cooker. Pour the pineapple mixture over the chicken.
- Lay the pineapple slices on top of the chicken thighs. Place the lid on the slow cooker and set to low to cook for 6-8 hours or set to high to cook for 3-4 hours.
- 30 minutes before the chicken is finished cooking, remove the pineapple slices, and dice them into chunks. Shred the chicken inside the slow cooker. Place the pineapple chunks into the slow cooker. Add the red onion slices and red bell pepper slices to the slow cooker. Stir together until well incorporated.
- Place the lid back on and cook for 30 minutes.
- Warm the tortillas before serving and add the Hawaiian-style chicken fajitas. Enjoy!
| Main Ingredient: | Pineapple, Chicken Thigh |
| Cooking Method: | Slow Cooker |
| Course: | Dinner, lunch |
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