Would you like a super-easy, super-versatile slow cooker meal that the whole family will love? Would you like a delicious meal prep idea? This is it! This yummy pulled chicken dish is cooked in the Crock Pot,or slow cooker and can be served as a terrific taco filling or a topping for a taco bowl or salad. It will work great for meal prepping several meals up ahead as well. The chicken thighs are so tender and moist and the pineapple and jalapeno give it a sweet and spicy taste. Enjoy!
Here's what you need: ( for a Crock Pot full of goodness)
5 lb. boneless, skinless chicken thighs
1 28 oz.can petite diced tomatoes, drained well ( a 28 oz. can of crushed tomatoes can also be used, but it will have more liquid)
1 fresh pineapple, diced
1/3 cup lime juice
2 t cumin
1 T smoked paprika
5 cloves garlic, minced
5 bay leaves
1-2 jalapenos, seeded and minced
1 onion, diced
3 t salt
1/2 t black pepper
1/3 cup chopped fresh cilantro
Optional garnishes: Shredded red cabbage, sour cream, and pico
Place all ingredients in the slow cooker, **except the pineapple and the cilantro. Stir well to combine. Cover and cook on high for about 4 hours or on low about 6 hours...BUT when it has about an hour left to cook, stir in the pineapple. When it is done, the chicken should be tender enough to shred easily. Remove the chicken and shred it apart with two forks and add it back in to the slow cooker. Top with the fresh cilantro. Serve on taco shells, or on rice for a bowl, or on lettuce for a salad. Top with the red cabbage, sour cream or pico if you would like to garnish.
Enjoy!
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