Name: Slow Cooker Chicken Tacos with Pineapple Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup diced pineapple; 0.25 cup diced red onion; 1 tsp minced jalapeno; 1 tbsp lime juice; 1 tbsp chopped cilantro; 2 medium flour tortillas; 0.25 cup nonfat Greek yogurt

Slow Cooker Chicken Tacos with Pineapple Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow Cooker Chicken Tacos with Pineapple Salsa

Slow-cooked chicken breast seasoned with mild spices and shredded, served in soft flour tortillas with a bright, zesty pineapple salsa.

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NUTRITION

Protein

59.3g

Fat

12.6g

Carbs

67.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup diced pineapple

0.25 cup diced red onion

1 tsp minced jalapeno

1 tbsp lime juice

1 tbsp chopped cilantro

2 medium flour tortillas

0.25 cup nonfat Greek yogurt

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PREPARATION

1
Place chicken breast in the slow cooker and season with chili powder, cumin, garlic powder, sea salt, and black pepper.
2
Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender and easily shredded.
3
While chicken cooks, combine diced pineapple, red onion, minced jalapeno, lime juice, and cilantro in a bowl to make the salsa.
4
Remove the chicken from the slow cooker and shred it using two forks, then toss it back into the cooking juices to keep it moist.
5
Warm the flour tortillas in a dry skillet over medium heat until soft and pliable.
6
Assemble the tacos by dividing the shredded chicken between tortillas, topping with a dollop of Greek yogurt and the fresh pineapple salsa.