Easy Slow-Cooker Chicken al Pastor Tacos

Get ready to add a new recipe to your list of slow-cooker favorites! This easy dinner uses tender chicken thighs and canned pineapple for a fun riff on al Pastor that the whole family will love.

📝 Ingredients

• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 cup thinly sliced yellow onion
• 1 medium red bell pepper, cut in thin strips
• 1 packet (.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
• 20 oz boneless skinless chicken thighs
• 1 can (8 oz) pineapple tidbits in juice, drained
• 1 1/4 cups shredded green cabbage
• 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count), heated as directed on package
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1/4 cup sliced green onions
• 1/4 cup loosely packed fresh cilantro leaves
• Lime wedges

👨‍🍳 Instructions

1. 1In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Add yellow onion and bell pepper; toss to coat. Spray oval 5-quart slow cooker with cooking spray. Spread vegetable mixture in bottom of slow cooker.
2. 2In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.
3. 3Pour drained pineapple over chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).
4. 4Drain chicken and vegetables, reserving 1/4 cup cooking liquid; discard remaining cooking liquid. Shred chicken with two forks; return to slow cooker, and toss shredded chicken and vegetables in reserved cooking liquid to coat.
5. 5Divide cabbage among heated taco shells; top with chicken and vegetables, cheese, green onions and cilantro. Serve with lime wedges.