Barbecue Chicken Tacos
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Ingredients
- 1½ lb bone-in chicken breasts, skin removed
- ½ small onion, thinly sliced
- ½ cup barbecue sauce
- 1 Tbsp honey
- ½ (16-oz) container cored pineapple, chopped
- 1 red bell pepper, chopped
- 1 avocado, chopped
- 1 Tbsp fresh lime juice
- 4 soft taco-size flour tortillas (or use hard shell tacos)
- 1 cup shredded Monterey Jack cheese
Instructions
- Place chicken in a 4-quart slow cooker; top with onion. Pour barbecue sauce and honey over onion; stir gently to coat.
- Cover and cook on LOW 5 to 6 hours or until chicken is done.
- Remove chicken from cooker; shred meat, discarding bones. Return chicken to cooker; stir.
- Stir together pineapple, bell pepper, avocado, and lime juice in a bowl. Season lightly with salt and pepper.
- Heat tortillas according to package directions.
- Serve chicken in tortillas topped with cheese and pineapple mixture. Serve any leftover cooked chicken for lunch.
Side Dish Ingredients
- 2 ears sweet corn
- 2 tsp butter
Side Dish Instructions
- Cook corn in a pot of boiling salted water 10 to 15 minutes or until tender. Drain well.
- Cool slightly, and break ears of corn in half, if desired. Rub butter on hot corn. Sprinkle with desired amount of salt and pepper.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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