These Crock Pot Chicken Al Pastor Tacos are deliciously sweet, smoky, and packed with flavor! A simple slow cooker meal created with tender shredded chicken, fresh pineapple, chipotle peppers, and savory spices for a nutritious, protein-rich dinner.
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These Crockpot Chicken Al Pastor Tacos deliver all the beloved elements of traditional al pastor, but made seamlessly in the slow cooker using chicken rather than pork! With sweet pineapple, smoky chipotle peppers, warm spices, and juicy, tender meat simmered low and slow in a bright homemade al pastor sauce until it’s irresistibly tender. Finished with fresh pineapple, crispy onion, creamy avocado, cilantro, cotija cheese, and a splash of fresh lime, these tacos are filled with vibrant Mexican-inspired flavors in every bite! Ideal for hectic weeknights, meal prepping, Taco Tuesdays, or serving a crowd!
Why You’ll Love These
- Effortless slow cooker recipe – just blend the sauce, pour it over the chicken, and let your crockpot handle the rest!
- Flavor-rich – pineapple, chipotle peppers, garlic, vinegar, and aromatic spices combine to create the sweet, smoky, tangy taste that makes these chicken tacos al pastor irresistible.
- Excellent for meal prepping – whip up a batch at the start of the week and enjoy tacos, burrito bowls, salads, quesadillas, or wraps for multiple meals.
- Great for gatherings – present all your favorite toppings and let everyone create their own tacos for a simple taco bar.
Ingredients You’ll Need
- chicken – boneless, skinless chicken breasts become wonderfully tender as they cook slowly in the savory sauce. Boneless skinless chicken thighs can also be used for even juicier results.
- pineapple – fresh pineapple provides the sauce with its characteristic sweetness while naturally tenderizing the chicken. Be sure to include the pineapple juice, as it helps achieve the ideal blending consistency.
- chipotle peppers + adobo sauce – these smoky peppers are the essence of the sauce, infusing it with rich smoky flavor and a perfect amount of heat. The sauce heightens the smoky notes and enriches the marinade.
- garlic – adds layers and a burst of flavor that balances the sweetness from the pineapple.
- apple cider vinegar – contributes brightness and acidity while helping to recreate the signature flavor profile of classic al pastor. White vinegar works well too.
- tomato paste – brings richness, color, and intensifies the flavors of the al pastor marinade.
- honey – balances out the smoky chipotles without making the sauce excessively sweet. Maple syrup or any other natural sweetener can be used instead.
- spices – a mix of chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper.
- tortillas – I prefer street-sized flour tortillas, but corn tortillas can also be used if that’s your preference.
- toppings – freshly diced pineapple, finely chopped white or red onion, fresh cilantro, diced avocado, crumbled cotija cheese, and a generous squeeze of lime. Optionally, you could add sour cream, queso fresco, tomatillo salsa, radish slices, or jalapeño slices as toppings.
How to Make Chicken Al Pastor Tacos
- Blend the sauce. In a high-powered blender, mix together the pineapple chunks, pineapple juice, chipotle peppers, adobo sauce, garlic, apple cider vinegar, tomato paste, honey, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Blend until completely smooth.
- Add everything to the slow cooker. Position the chicken breasts in the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, ensuring that each piece is thoroughly coated.
- Slow Cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, or until the chicken is fully cooked through and easily shreds apart with two forks.
- Shred the chicken. Move the chicken breast to a cutting board or large bowl and shred it using two forks. Return the shredded chicken back to the crockpot and mix it into the flavorful sauce so that every piece is covered.
- Broil in the oven. For the best texture, spread the shredded chicken evenly onto a baking sheet. Broil for 3–5 minutes until the edges are slightly caramelized and crispy. This additional step mimics the crispy edges of traditional al pastor cooked on a vertical spit or open flame.
- Assemble the tacos. Warm the tortillas and fill each with the shredded chicken. Top off with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.
Tips for the Best Chicken Al Pastor Tacos
- Don’t skip blending the sauce – blending the pineapple, chipotle peppers, garlic, and spices into a smooth sauce ensures every morsel of chicken is evenly infused with flavor.
- Opt for fresh pineapple – fresh pineapple contributes a naturally bright sweetness that offsets the smoky chipotle peppers. It also contains natural enzymes that help soften the chicken during cooking. If fresh pineapple is unavailable, canned pineapple in 100% juice serves as a great substitute.
- Cook low and slow – cooking the chicken on low yields the most tender, juicy results. While the high setting is useful when time is tight, the lower heat allows flavors to deepen and prevents the chicken from drying out.
- Shred the chicken while it’s warm – once the chicken is done cooking, move it to a cutting board and shred it while it’s still hot. Warm chicken shreds easily, and returning it to the crockpot allows it to absorb all the delicious al pastor sauce.
- Let the chicken absorb the sauce – after shredding, mix the chicken back into the sauce and let it sit in the slow cooker for about 10 to 15 minutes before serving. This extra time helps the meat soak up even more flavor, making every bite extra juicy and flavorful.
- Don’t skip broiling the chicken – this is the trick to achieving those enticing crispy edges! Spread the shredded chicken on a large, rimmed baking sheet and let the oven’s broiler do its job until the edges are just lightly caramelized and crispy.
- Warm the tortillas – always heat your tortillas before serving. Warm them in a dry skillet, directly over a gas flame, or wrap them in foil and heat them in the oven. Warm tortillas are more pliable and less likely to tear when filled.
- Prepare ahead for even bolder flavor – similar to many slow cooker dishes, this chicken al pastor tastes even better the day after, as the flavors meld together. A wonderful meal prep recipe for lunches, quick dinners, taco salads, burrito bowls, or quesadillas throughout the week.
What to Serve with Chicken Al Pastor Tacos
Frequently Asked Questions
Absolutely! The chicken tastes even better the following day after the flavors have had more time to meld.
Yes! Allow the chicken to cool thoroughly before placing it into freezer-safe bags or containers. It can be frozen for up to 3 months.
It has a mild to moderate smoky heat from the chipotle peppers. To reduce spiciness, simply lower the quantity of peppers or remove some of the seeds before blending.
For safety reasons, it’s best to thaw the chicken completely before adding it to the slow cooker.
Yes! Cook on High Pressure for approximately 10–12 minutes (depending on the thickness of the chicken breasts), followed by a 10-minute natural pressure release. Shred the chicken, stir it back into the sauce, and broil for crispy edges if desired.
Broiling caramelizes the sugars in the pineapple and creates crispy edges resembling those of traditional al pastor cooked on a vertical rotisserie.
The al pastor tacos themselves are naturally dairy-free; just omit the cotija cheese topping or swap for your favorite dairy-free alternative.
Absolutely! Serve the shredded chicken in lettuce wraps, taco salad bowls, or over cauliflower rice for a lower-carb option.
Prepping and Storage
- To Prep – Blend the al pastor sauce up to 2 days ahead of cooking and refrigerate until needed. Alternatively, combine the sauce and chicken in a freezer bag for a convenient slow cooker meal.
- To Store – Keep leftover chicken al pastor in an airtight container in the refrigerator for 4–5 days. To reheat, warm the chicken in a skillet over medium heat or use the microwave in 30-second intervals until hot throughout. Consider adding a splash of pineapple juice, orange juice, or chicken broth to retain moisture.
- To Freeze – Store cooked chicken in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Favorite Mexican-Inspired Dishes
More Taco Recipes
Hope you all love this Chicken Al Pastor Recipe! If you enjoy these as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and remember to tag me on Instagram using the hashtag #eatyourselfskinny!
For Serving:
- Blend the sauce. In a high-powered blender, mix the pineapple chunks, pineapple juice, chipotle chiles, adobo sauce, garlic, apple cider vinegar, tomato paste, honey, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Blend until it reaches a smooth consistency.
- Add to the crock pot. Position the chicken breasts at the bottom of a 6-quart slow cooker. Pour the mixed al pastor sauce over the chicken, ensuring that each piece is thoroughly coated.
Slow cook. Cover and set to cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is thoroughly cooked and can be easily shredded with a fork.
Shred the chicken. Transfer the chicken to a cutting board or large bowl and use two forks to shred it. Bring back the shredded chicken to the slow cooker and mix it well with the flavorful sauce.
- Broil in the oven. For optimal texture, spread the shredded chicken onto a baking sheet in an even layer. Broil for 3–5 minutes until the edges are slightly caramelized and crisp. This added step imitates the crispy edges of classic al pastor cooked on a vertical spit.
Assemble the tacos. Warm the corn tortillas, and fill them generously with the shredded chicken al pastor. Top with fresh cilantro and a squeeze of lime juice.
Serving: 2 tacos | Calories: 341kcal | Carbohydrates: 22.1g | Protein: 52.1g | Fat: 6.8g | Saturated Fat: 1.5g | Cholesterol: 128.5mg | Sodium: 636mg | Fiber: 11.5g | Sugar: 8.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
**Slow Cooker Chicken Al Pastor Tacos Recipe: A Flavorful Twist**
If you adore tacos and desire a fresh take on a classic meal, Slow Cooker Chicken Al Pastor Tacos might just be the ideal recipe for you. This dish melds the rich, savory flavors of traditional al pastor with the convenience of a slow cooker, making it an easy and satisfying meal for any day of the week.
**What is Al Pastor?**
Al Pastor is a cherished Mexican dish that typically features pork marinated in a mixture of spices and pineapple, then cooked on a vertical rotisserie. Known for its vibrant flavors, the dish combines the sweetness of pineapple with the heat of chili peppers. While pork is the conventional meat used, this recipe adapts the concept for chicken, providing a lighter yet equally flavorful alternative.
**Ingredients:**
– 2 pounds of boneless, skinless chicken thighs
– 1 cup of pineapple juice
– 1/2 cup of orange juice
– 1/4 cup of apple cider vinegar
– 3 tablespoons of achiote paste
– 2 tablespoons of chili powder
– 1 tablespoon of ground cumin
– 1 tablespoon of smoked paprika
– 1 teaspoon of dried oregano
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 4 cloves of garlic, minced
– 1 large onion, thinly sliced
– 1 cup of diced pineapple
– Corn tortillas
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
**Instructions:**
1. **Prepare the Marinade:**
In a large bowl, mix the pineapple juice, orange juice, apple cider vinegar, achiote paste, chili powder, cumin, smoked paprika, oregano, salt, pepper, and minced garlic. Whisk until the achiote paste is thoroughly dissolved and the mixture is well blended.
2. **Marinate the Chicken:**
Place the chicken thighs into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken to ensure each piece is well covered. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for a more robust flavor.
3. **Slow Cook the Chicken:**
Transfer the marinated chicken and any remaining marinade into a slow cooker. Add the sliced onion and diced pineapple on top. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
4. **Shred the Chicken:**
After cooking, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the juices and cooked pineapple.
5. **Assemble the Tacos:**
Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a generous serving of shredded chicken al pastor. Top with fresh cilantro and a squeeze of lime juice.
6. **Serve and Enjoy:**
Serve the tacos with extra lime wedges on the side for added zest. These tacos pair wonderfully with a side of Mexican rice or a fresh salad.
**Tips for Success:**
– **Achiote Paste:** This ingredient is crucial for achieving the authentic al pastor flavor. It’s typically found in most Latin American grocery stores or online.
– **Adjusting Spice Levels:** For a spicier dish, consider adding a chopped chipotle pepper or a pinch of cayenne pepper to the marinade.
– **Toppings:** Feel free to add any toppings like diced onions, avocado slices, or crumbled queso fresco for extra texture and flavor.
**Conclusion:**
Slow Cooker Chicken Al Pastor Tacos present a delightful fusion of flavors that are bound to impress family and friends. With minimal preparation and the slow cooker handling the heavy lifting, this recipe is ideal for busy days or casual gatherings. Enjoy the flavors of Mexico from the comfort of your own home with these tasty tacos!
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