These Crock Pot Chicken Al Pastor Tacos are deliciously sweet, smoky, and bursting with flavor! A simple slow cooker recipe featuring juicy shredded chicken, fresh pineapple, chipotle peppers, and warm spices for a nutritious, protein-rich meal.
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These Crockpot Chicken Al Pastor Tacos embody all the aspects you adore about traditional al pastor, but they’re prepared effortlessly in the slow cooker with chicken in place of pork! Sweet pineapple, smoky chipotle peppers, fragrant spices, and succulent, tender meat all gently simmer in a vibrant homemade al pastor sauce until utterly tender. Topped with fresh pineapple, crunchy onions, creamy avocado, cilantro, crumbled cotija cheese, and a squeeze of fresh lime, these tacos explode with robust Mexican-inspired flavors in each bite! Ideal for hectic weeknights, meal prepping, Taco Tuesday, or catering to a crowd!
Reasons to Love These
- Simplified slow cooker recipe – just blend the sauce, pour it over the chicken, and let your slow cooker handle the rest!
- Loaded with flavor – the combination of pineapple, chipotle peppers, garlic, vinegar, and warm spices creates a sweet, smoky, tangy taste that makes these chicken tacos al pastor simply irresistible.
- Excellent for meal prep – prepare a batch at the start of the week and enjoy tacos, burrito bowls, salads, quesadillas, or wraps over several meals.
- Ideal for hosting – arrange all your favorite toppings and allow everyone to assemble their own tacos for a convenient taco bar experience.
Ingredients Required
- chicken – boneless, skinless chicken breasts turn incredibly tender as they cook slowly in the flavorful sauce. You can also use boneless skinless chicken thighs for even juicier results.
- pineapple – fresh pineapple provides the sauce with its characteristic sweetness and aids in naturally tenderizing the chicken. Don’t forget the pineapple juice, it plays a vital role in achieving the right consistency for blending.
- chipotle peppers + adobo sauce – these smoky peppers are the heart of the sauce, introducing rich smoky flavor with just the right kick of heat. The sauce amplifies the smoky flavor while adding depth to the marinade.
- garlic – lends depth and a flavor punch that counterbalances the sweetness of the pineapple.
- apple cider vinegar – brings brightness and tang while helping to replicate the signature flavor profile of classic al pastor. White vinegar is also a great alternative.
- tomato paste – imparts richness, color, and intensifies the flavors of the al pastor marinade.
- honey – balances the smoky chipotle peppers without making the sauce excessively sweet. Maple syrup or other natural sweeteners can be used as a substitute.
- spices – a mix of chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper.
- tortillas – I prefer street-size flour tortillas, but corn tortillas can be used as an alternative if desired.
- toppings – fresh diced pineapple, finely chopped white or red onion, fresh cilantro, diced avocado, crumbled cotija cheese, and a fresh squeeze of lime. Sour cream, queso fresco, tomatillo salsa, radish slices, or jalapeño slices can also be added as toppings.
Steps to Make Chicken Al Pastor Tacos
- Blend the sauce. In a high-speed blender, add 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 fully smooth.
- Combine everything in the slow cooker. Place the chicken breasts at the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, ensuring each piece is thoroughly coated.
- Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is thoroughly cooked and easily shreds with two forks.
- Shred the chicken. Move the chicken to a chopping board or a large bowl and shred it using two forks. Return the shredded chicken to the slow cooker and mix it in with the flavorful sauce so every bite absorbs the flavor.
- Broil in the oven. For optimal texture, spread the shredded chicken onto a large baking sheet in a single layer. Broil for 3–5 minutes until the edges become slightly caramelized and lightly crispy. This additional step mimics the crispy edges of authentic al pastor cooked on a vertical spit or open flame.
- Assemble the tacos. Warm the tortillas and fill each with the shredded chicken. Top with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.
Tips for Perfect Chicken Al Pastor Tacos
- Ensure to blend the sauce – blending the pineapple, chipotle peppers, garlic, and spices creates a smooth sauce that guarantees every bite of chicken is consistently flavored.
- Opt for fresh pineapple – fresh pineapple contributes a naturally bright sweetness that balances the smoky chipotle peppers and contains enzymes that help tenderize the chicken during cooking. If fresh pineapple is unavailable, canned pineapple in 100% juice is an excellent substitute.
- Cook on low and slow – preparing the chicken on low yields the most succulent, juicy results. While the high setting is suitable if you’re pressed for time, cooking at a lower temperature allows for fuller flavor development and prevents the chicken from drying out.
- Shred the chicken while hot – as soon as the chicken cooking finishes, transfer it to a cutting board and shred it while still warm. Warm chicken shreds easily, and returning it to the slow cooker ensures it absorbs every bit of the tasty al pastor sauce.
- Let the chicken soak in the sauce – after shredding, stir the chicken back into the sauce and allow it to rest in the slow cooker for about 10 to 15 minutes before serving. This extra time helps the meat absorb even more flavor, making each bite extra juicy and scrumptious.
- Don’t skip the broiling step – this is the trick to achieving those delectable crispy edges! Spread the shredded chicken onto a rimmed baking sheet and let the broiler do its work until the edges are lightly caramelized and crispy.
- Warm the tortillas – always warm your tortillas. Heat them in a dry skillet, directly over a gas flame, or wrap in foil and warm them in the oven. Warm tortillas are softer, more elastic, and considerably less likely to tear when filled.
- Prepare in advance for enhanced flavor – like many slow cooker meals, this chicken al pastor tastes even more delightful the next day after its flavors have melded together. It’s an excellent meal prep option for lunches, hassle-free dinners, taco salads, burrito bowls, or quesadillas throughout the week.
Serving Suggestions for Chicken Al Pastor Tacos
Commonly Asked Questions
Definitely! The chicken develops even better flavor the next day after it has marinated.
Yes! Allow the chicken to cool completely before placing it in 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 make it less spicy, simply decrease the number of peppers or remove some seeds prior to blending.
For safety reasons, it’s recommended to fully thaw the chicken before placing it in the slow cooker.
Yes! Cook on High Pressure for about 10–12 minutes (depending on the thickness of the chicken breasts), followed by a 10-minute natural pressure release. Shred the chicken, mix it back into the sauce, and broil for crispy edges if preferred.
Broiling caramelizes the sugars present in the pineapple and produces crispy edges that replicate the texture of authentic al pastor cooked on a vertical spit.
The al pastor tacos are naturally dairy-free; simply omit the cotija cheese or substitute with a dairy-free cheese of your choice.
Certainly! Serve the shredded chicken in lettuce wraps, taco salad bowls, or over cauliflower rice for a reduced carb alternative.
Preparation and Storage Guidance
- To Prep – Prepare the al pastor sauce up to 2 days in advance and store it in the refrigerator until you’re ready to cook. You can also blend the sauce and chicken in a freezer bag and freeze them together for a convenient dump-and-go 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 microwave in 30-second intervals until heated through. If necessary, add 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 Dishes
Additional Taco Recipes
Wishing you all enjoy this Chicken Al Pastor Recipe! If you adore these as much as we do, please take a moment to leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny!
For Serving:
Blend the sauce. In a high-speed blender, add 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 fully smooth.
Add to the crock pot. Place the chicken breasts at the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, ensuring each piece is thoroughly coated.
Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is thoroughly cooked and easily shreds with two forks.
Shred the chicken. Move the chicken to a chopping board or a large bowl and shred it using two forks. Return the shredded chicken to the slow cooker and combine it with the juices to keep it moist and flavorful.
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 become slightly caramelized and lightly crispy. This additional step replicates the crispy edges of authentic al pastor cooked on a vertical spit.
Assemble the tacos. Warm the corn tortillas in a skillet or microwave. Fill each tortilla with a generous portion of the shredded chicken al pastor. Top with fresh cilantro, diced red onion, 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 generated automatically, so should be regarded as an approximation.
**Slow Cooker Chicken Al Pastor Tacos Recipe: A Delicious Take on a Classic Dish**
If you’re a taco lover and eager to discover new flavors, Slow Cooker Chicken Al Pastor Tacos provide a delightful variation on the oftentimes pork-based traditional al pastor. This recipe merges the ease of a slow cooker with the tangy, zesty, and mildly spicy flavors that characterize al pastor, making it perfect for a weeknight meal or a weekend celebration.
**Ingredients:**
– 2 lbs boneless, skinless chicken thighs
– 1 cup pineapple juice
– 1/2 cup orange juice
– 1/4 cup apple cider vinegar
– 3 tablespoons achiote paste
– 2 tablespoons chipotle peppers in adobo sauce
– 1 tablespoon ground cumin
– 1 tablespoon dried oregano
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and black pepper to taste
– 1 cup diced pineapple
– Corn tortillas, for serving
– Fresh cilantro, chopped, for garnish
– Diced red onion, for garnish
– Lime wedges, for serving
**Instructions:**
1. **Create the Marinade:**
In a blender, combine pineapple juice, orange juice, apple cider vinegar, achiote paste, chipotle peppers, cumin, oregano, smoked paprika, garlic powder, and onion powder. Blend until smooth.
2. **Marinate the Chicken:**
Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, making sure all pieces are evenly coated. Cover and refrigerate for a minimum of 2 hours, or overnight for deeper flavor.
3. **Slow Cook the Chicken:**
Transfer the marinated chicken and any remaining marinade into the slow cooker. Add in the diced pineapple. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
4. **Shred the Chicken:**
After cooking, take the chicken from the slow cooker and shred it using two forks. Put the shredded chicken back into the slow cooker and mix it with the juices to ensure moistness and flavor.
5. **Build the Tacos:**
Warm the corn tortillas in a skillet or microwave. Fill each tortilla with a generous amount of the shredded chicken al pastor. Top with fresh cilantro, diced red onion, and a squeeze of lime juice.
6. **Serve and Savor:**
Present the tacos hot, along with lime wedges for an added citrusy kick. Pair with your preferred sides such as rice, beans, or a fresh salad for a complete meal.
**Success Tips:**
– **Achiote Paste:** This component is essential for authentic al pastor flavor. It can be sourced from Latin American grocery stores or online.
– **Adjusting Spice Levels:** If a milder flavor is preferred, decrease the amount of chipotle peppers. For added heat, include more peppers or a pinch of cayenne.
– **Toppings:** Feel free to enhance your tacos with additional toppings like avocado slices, crumbled queso fresco, or a dollop of sour cream.
This Chicken Al Pastor Tacos recipe simplifies the cooking process using a slow cooker while still delivering the rich, complex flavors that have made al pastor a cherished dish. Whether you’re hosting a taco night or simply seeking something new, these tacos are bound to impress with their delightful taste and easy preparation.
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