Slow Cooker Chicken Al Pastor Tacos

Prep Time: 20 min
Cook Time: 4 hr
Serves: 7

Shake things up on your next taco night with this great menu addition, Al Pastor Chicken Tacos. Slow cooked pulled chicken breast seasoned with a blend of spices, pineapple and chipotle is crowned with fresh salsa and a lime drizzle, a flavour combination that’s sure to please.


1 small white onion, chopped (225 g)
1 cup (250 mL) chopped pineapple
1/4 cup (60 mL) apple cider vinegar
2 tbsp (30 mL) pineapple juice
1 garlic clove
1 chipotle in adobo (20 g)
1 tbsp (15 mL) adobo sauce
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground coriander seed
1 tsp (5 mL) cumin
1 tsp (5 mL) oregano
1/2 tsp (2.5 mL) salt
900 g boneless skinless chicken breast
Pineapple Salsa
1.5 cups (250 mL) diced pineapple
3 tbsp (45 mL) diced red onion
2 tbsp (30 mL) finely chopped cilantro
2 tbsp (30 mL) lime juice
1/8 tsp (0.5 mL) salt

Lime Crema:

1/2 cup (125 mL) sour cream
2 tbsp (30 mL) lime juice
Pinch of salt
Pinch of pepper


24 soft flour or corn tortillas (4 inch)
1/2 cup (125 mL) crumbled feta


1 Place onion, pineapple, vinegar, pineapple juice, garlic, chipotle, adobo sauce, chili powder, coriander, cumin, oregano and salt in blender. Whirl until smooth.
2 Place chicken breasts in slow cooker. Pour over pineapple mixture to cover. Set slow cooker to low and cook until chicken can be pulled apart with 2 forks, about 4 hours.
3 Remove chicken from sauce to a plate. Using 2 forks, pull apart chicken. Stir chicken into sauce.
4 Pineapple salsa Stir all ingredients together in a small bowl until combined.

Lime crema

1 Stir all ingredients together in a small bowl until smooth.
2 Assemble tacos: top tortillas with chicken and pineapple salsa. Drizzle with crema and sprinkle with feta.