Crock Pot Chicken Taco Boats

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These super easy to make Crock Pot Chicken Taco Boats are perfect for a healthy Mexican fiesta. The shredded chicken is smothered in a delicious chipotle, orange, and pineapple sauce and heaped inside crunchy lettuce wraps.

Crock Pot Chicken Taco Boats



  • 1 cup minced pineapple
  • Juice from 2 large oranges, about ½ cup
  • 6 garlic cloves, minced
  • 2-4 tablespoons chipotle peppers in adobo sauce, depending on how spicy you like it (see notes)
  • 2 tablespoons Dijon mustard
  • 4 chicken breasts
  • Toppings
  • Crispy lettuce - living butter lettuce works the best
  • Sliced avocado
  • Pineapple chunks
  • Cilantro


  1. In the bowl of your crock pot, mix the pineapple, orange juice, garlic, chipotle peppers, and Dijon mustard. Add the chicken breasts and set your crock pot to high for 3-4 hours or low for 7-8 hours.
  2. Shred the chicken using 2 forks.
  3. Pile the shredded chicken into the lettuce boats and top with sliced avocado, pineapple, and cilantro. I think it's best to let everyone make their own taco boats.

This recipe and image adapted from:

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