Slow Cooker Shredded Pastor Chicken
Tender shredded chicken in a rich pineapple-guajillo sauce served with fresh cilantro.
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Ingredients
- 2 lbs Boneless skinless chicken thighs
- 1 cup Pineapple juice
- 3 tablespoons Achiote paste
- 2 tablespoons Guajillo chili powder
- 1/4 cup Apple cider vinegar
- 3 cloves Minced garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 cup Diced fresh pineapple
- 1 1/2 teaspoons Salt
- 1/2 cup Fresh cilantro, chopped
- 12 pieces Small corn tortillas(optional)
Instructions
- 1
In a blender, combine the pineapple juice, achiote paste, guajillo powder, vinegar, garlic, oregano, cumin, and salt until smooth.
- 2
Place the chicken thighs in the bottom of the slow cooker and pour the blended marinade over them, ensuring they are well coated.
- 3
Scatter the diced fresh pineapple pieces over the top of the chicken.
- 4
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the chicken is very tender.
- 5
Remove the chicken from the slow cooker and place it on a large plate or cutting board.
- 6
Use two forks to shred the chicken into bite-sized pieces, then return the meat to the slow cooker to soak up the juices.
- 7
Stir in the fresh chopped cilantro just before serving.
- 8
Serve the shredded chicken warm in corn tortillas with extra lime wedges on the side.
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