BBQ-Corn pulled chicken tacos

Let's make it

Step 1

Sprinkle chicken with Teriyaki-Pineapple dry seasoning and place in 3- to 4-quart slow cooker; pour Teriyaki-Pineapple ingredients over chicken, making sure chicken is covered. Cover and cook on high 3 to 4 hours (low 6 to 8 hours).

Step 2

Transfer chicken to large bowl; shred with 2 forks. Return chicken to slow cooker; stir to combine. Serve chicken mixture in taco shells with your favorite toppers, if desired.

Nutrition Info

284 Calories; 50mg Cholesterol; 700mg Sodium; 36g Total Carbohydrate; 2g Dietary Fiber; 13g Sugar; 23g Protein.

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Ingredients

1 1/2 pounds boneless, skinless chicken breasts2 teaspoons SE Grocers Essentials chili powder1 cup SE Grocers original BBQ gourmet sauce1 1/2 cups thawed SE Grocers frozen supersweet yellow cut corn1 cup water8 hard taco shells or SE Grocers soft fajita flour tortillas16 Taco toppers below (optional):1 Chopped SE Grocers Naturally Better fresh cut organic cilantro1 Crumbled queso fresco1 Diced avocado or guacamole1 Diced SE Grocers Naturally Better organic bell peppers1 Diced red onion1 Diced tomatoes1 Fresh mango1 Fresh pineapple1 SE Grocers extra hot sauce1 SE Grocers pinto beans1 SE Grocers shredded cheese1 Shredded green/purple cabbage1 Sliced fresh jalapeño1 Sliced green onions1 Sliced radishes1 SE Grocers sour cream or SE Grocers plain Greek yogurt

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BBQ-Corn pulled chicken tacos

Prep Time

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Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

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