Prepare the chicken: In a small bowl, whisk first 12 chicken ingredients until smooth. Place chicken in a 3-qt slow-cooker and pour sauce over top. Cook chicken on low 3-4 hours or until chicken registers 160F degrees.
Place hot chicken on a cutting board and use 2 forks to gently shred chicken. Transfer shredded chicken back to slow-cooker to keep warm. Set aside.
Prepare the salsa: In a medium bowl, combine all salsa ingredients until combined.
Assemble the tacos: Fill warmed tortillas with shredded chicken and top with pineapple slaw. Serve immediately.