Barbecue Chicken Tacos
Ingredients
- 3 lb bone-in chicken thighs, skin removed (or use chicken breasts)
- 1 sweet onion, thinly sliced
- 1 cup barbecue sauce
- 2 Tbsp honey
- 1 (16-oz) container cored pineapple, chopped
- 2 red bell peppers, chopped
- 2 avocados, chopped
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 1 (16-oz) pkg soft taco-size flour tortillas
- 1 (8-oz) block Monterey Jack cheese, shredded
Instructions
- Place chicken in a 5- to 7-quart slow cooker; top with onion. Pour barbecue sauce and honey over onion; stir gently to coat.
- Cover and cook on LOW 8 hours or until chicken is done.
- Remove chicken from cooker; shred meat, discarding bones. Return chicken to cooker; stir.
- Stir together pineapple, bell peppers, avocado, cilantro, and lime juice in a bowl.
- Heat tortillas according to package directions.
- Serve chicken in tortillas topped with cheese and pineapple salsa.
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