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Slow Cooker Chicken, Sweet Potato & Pineapple Tacos
Prep: 20 minutes
Slow Cook: 4 hours • Serves: 6
1-1/4pounds boneless, skinless chicken breasts
1cup roasted salsa
3/4cup rinsed and drained reduced sodium black beans
1cup chopped fresh pineapple
1avocado, peeled, pitted and chopped
3/4cup nonfat plain Greek yogurt
1/4cup chopped red onion
Fresh cilantro and lime wedges for serving (optional)
1.Shred potato on largest holes of box grater (you should have about 1-1/2 cups). In 3- to 4-quart slow cooker, add chicken, sweet potato, salsa and beans; cover and cook on low 4 hours or until chicken is tender. Transfer chicken to large bowl; shred with 2 forks. Stir pineapple and chicken into slow cooker. Makes about 5 cups.
2.Preheat oven to 475°. Stack tortillas; wrap in aluminum foil. Bake 5 minutes or until warm.
3.Fill tortillas with chicken mixture; top with avocado, yogurt and onion. Garnish with cilantro and serve with lime wedges, if desired.
Approximate nutritional values per serving:
453 Calories, 13g Fat, (2g Saturated), 85mg Cholesterol,
676mg Sodium, 49g Carbohydrates, 12g Fiber, 14g Sugars,
0g Added Sugars, 37g Protein