Slow Cooker Pineapple Habanero Pulled Chicken
PROCESSED🔥 Cook: 240min
Ingredients
- 5 pounds boneless, skinless chicken thighs
- 1 1/2 pounds frozen diced pineapple
- 28 ounce can crushed tomatoes
- 1/3 cup fresh lime juice
- 2 teaspoons ground cumin
- 1 tablespoon smoked Spanish paprika
- 5 large cloves garlic
- 3 bay leaves
- 1 to 2 habanero chiles
- 1 large Spanish onion
- 3 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup fresh cilantro
- as needed rolls
- as needed corn tortillas
- as needed shredded red cabbage
- as needed sour cream
- as needed sliced avocado
- as needed chopped fresh cilantro
- as needed crumbled queso fresco
- as needed lime wedges
- as needed hot sauce
Instructions
- Place the 5 pounds chicken thighs in the base of a slow cooker. Add the 1 1/2 pounds diced pineapple, 28 ounce can tomatoes, 1/3 cup lime juice, 2 teaspoons cumin, 1 tablespoon paprika, 5 large cloves garlic, 3 bay leaves, 1 to 2 habaneros, 1 large onion, 3 teaspoons salt and 1/2 teaspoon pepper. Stir ingredients to combine well.
- Cover and cook until the 5 pounds chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
- Remove the 3 bay leaves and discard. Remove the 5 pounds chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the 1/3 cup chopped cilantro.
- Taste and adjust with additional 3 teaspoons salt and 1/2 teaspoon pepper.
- Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.