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Slow-Cooked Jerk Chicken Tacos with Pineapple Slaw

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 servings

Ingredients

  • CHICKEN:
  • 1/2 cup orange juice
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 6 cloves garlic minced
  • 3 tablespoons coconut sugar or brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons allspice
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 lbs boneless skinless chicken breasts
  • SALSA:
  • 2 cups shredded purple cabbage
  • 1 cup fresh pineapple finely diced
  • Juice from 1 lime
  • 1/4 cup minced red onion
  • 1 tablespoon coconut sugar or brown sugar
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Warmed tortillas for serving

Instructions

  • 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.