Slow Cooker Pineapple Habanero Pulled Chicken
PROCESSED⏱ Prep: 15min
🔥 Cook: 360min
Ingredients
- 5 pounds boneless, skinless chicken thighs
- 1 1/2 pounds frozen diced pineapple
- 28 ounce 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
- rolls
- corn tortillas
- shredded red cabbage
- sour cream
- sliced avocado
- chopped fresh cilantro
- crumbled queso fresco
- lime wedges
- hot sauce
Instructions
- Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well.
- Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
- Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro.
- Taste and adjust with additional salt and pepper.
- Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.