Why hello there! Can you believe it's more than halfway through the week already? Time is just flying by over here. If you're anything like me, sometimes you want to have a meal that tastes like you spent hours slaving away over it, when really you only spent about 15 minutes. Sound about right?
Well, you're in luck. Meet my new BFF the slow cooker. Don't have a slow cooker? I highly recommend the Caphalon 4 quart slow cooker. It's easy to use with digital functions and I love that the crock is ceramic. I received mine at my bridal shower - from one of my best friends who just happens to be slow cooker obsessed.
On to the recipe... the first time I made this, my husband remarked that it tasted like something we would find at one of our favorite trendy Mexican restaurants. Easy and husband approved? Sounds like a winner to me.
The ingredients are easy to find and the majority you may have laying around your kitchen. If you don't have liquid smoke, feel free to leave it out, but keep in mind it does add depth to the dish. You'll find it in the condiments section of your grocery store. If the idea of pineapple salsa isn't your thing, feel free to leave it out and substitute regular salsa. Feast away friends!
Slow Cooker Pineapple BBQ Tacquitos
2 large chicken breasts
1 cup BBQ sauce
2/3 C pineapple juice
1/2 tbsp liquid smoke
1 tbsp garlic powder
12-16 corn tortillas, warmed
1 cup cheddar cheese, shredded
1. Layer chicken breasts flat in the bottom of your slow cooker. In a small bowl, combine remaining ingredients. Pour over chicken. Cook on high for 3-4 hours.
2. Shred chicken with two forks - there will be remaining liquid in the slow cooker. Remove chicken placing about 1/4 cup on each tortilla. Top with 1 tbsp shredded cheddar. Roll up, place on a sprayed baking sheet face down.
3. Bake at 425 fahrenheit for ~15 minutes until tortillas are light brown and cheese is melted.
1 1/2 c pineapple, diced
1/4 cup cilantro, chopped
1/8 cup red onion, chopped
1-2 tbsp lime juice
1. Combine ingredients in medium bowl. Set aside in the refrigerator 2-3 hours to allow flavors to blend. Serve salsa on top of tacquitos.
What are you cooking tonight?