Recipe Friday- Slow Cooker Chicken, Sweet Potato & Pineapple Tacos

March 8, 2019

Prep: 20 minutes  

Slow Cook: 4 hours

Serves: 6


1 small sweet potato

1¼ pounds Heart Smart Boneless, Skinless Chicken Breasts

1 cup Pace® Salsa

¾ cup rinsed and drained reduced sodium black beans

12 corn tortillas

1 cup chopped fresh Golden Pineapple

1 avocado, peeled, pitted and chopped

¾ cup Chobani® Plain 0% Greek Yogurt

¼ cup chopped red onion

Fresh cilantro and lime wedges for serving (optional)


1. Shred potato on largest holes of box grater (you should have about 1½ cups). In 3- to 4-quart slow cooker, add chicken, sweet potato, salsa and beans; cover and cook on low 4 hours or until chicken is tender. Transfer chicken to large bowl; shred with 2 forks. Stir pineapple and chicken into slow cooker. Makes about 5 cups.

2. Preheat oven to 475°. Stack tortillas; wrap in aluminum foil. Bake 5 minutes or until warm.

3. Fill tortillas with chicken mixture; top with avocado, yogurt and onion. Garnish with cilantro and serve with lime wedges, if desired.


Approximate nutritional values per serving: 453 Calories, 13g Fat, (2g Saturated), 85mg Cholesterol, 676mg Sodium, 49g Carbohydrates, 12g Fiber, 14g Sugars, 0g Added Sugars, 37g Protein




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