Slow Cooker Jerk Chicken Tacos with Pineapple Salsa

Makes: 10 Servings
Per Serving: 15g Protein | 155 Cal

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Slow cooker meals—like sheet pan dinners—are the perfect option for busy professionals, parents, or anyone cooking for a crowd. The slow cooker itself does nearly all of the hard work of cooking your meal, you just have to remember to build in time to prep the ingredients and get everything started.

Taco fillings are one of my favorite kinds of slow cooker recipes because they’re easy, healthy, and a total crowd-pleaser. Put all of the ingredients for the filling into the slow cooker, then assemble a variety of fresh toppings and sauces so that everyone can make their tacos just as they like them. This version uses a sweet, spicy, and tangy jerk seasoning to infuse the chicken with so much flavor. When you top them with a homemade (or store-bought) pineapple salsa and a little cilantro avocado lime crema, they’re the perfect meal for an easy weeknight meal, tailgates, summer dinner parties, and more.

Here’s everything you need to know about how to make my Slow Cooker Jerk Chicken Tacos.

Why You’ll Love This Slow Cooker Jerk Chicken Tacos Recipe

• Packed with protein: Each taco contains about 15g of protein, perfect for keeping you energized.

• Set-it-and-forget-it: This easy recipe only looks difficult, but you simply set the slow cooker up, and the​ slow cooker does all the work!

• Bold Caribbean flavors: These chicken tacos are smoky, spicy, and slightly sweet from the warm spices in the jerk seasoning. 

• Easy to customize: Top with your favorite veggies, herbs, and sauces for a personalized meal you’re sure to love.

Ingredients

For the Jerk Chicken:

• 2 lbs boneless, skinless chicken breasts (or thighs for juicier meat)

• 4 tablespoons (¼ cup) jerk seasoning (store-bought or homemade*)

• 3 tablespoons soy sauce or coconut aminos

• Juice of 1 lime

• 2 tablespoons honey or maple syrup (optional, for balance)

• ½ cup diced pineapple (fresh or canned with some liquid)

• 2 cloves garlic, minced

• ½ cup chicken broth

Caribbean Jerk Seasoning:

• 1 tablespoon ground allspice

• 1 tablespoon smoked paprika

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 2 teaspoons dried thyme

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon black pepper

• 1 teaspoon salt

• 1 teaspoon cayenne pepper (adjust for spice level)

• 1 teaspoon red pepper flakes (optional, for extra heat)

• ½ teaspoon ground ginger

Cilantro Avocado Lime Crema:

• 1 cup Greek yogurt (or dairy-free alternative)

• ½ an avocado

• Juice of 1 lime

• ¼ cup chopped cilantro

• Dash of garlic powder

• Salt and black pepper to taste

Quick & Easy Homemade Pineapple Salsa:

• 1 ½ cups fresh pineapple, finely diced (or canned, drained)

• ½ cup red bell pepper, finely diced

• ¼ cup red onion, finely diced

• 1 small jalapeño, finely diced (remove seeds for less heat)

• ¼ cup cilantro, chopped

• Juice of 1 lime

• Salt to taste

For the Tacos:

• 10-12 small corn or flour tortillas

• 2 cups shredded cabbage (or pre-made slaw mix)

• ½ cup pineapple salsa (homemade or store-bought - Trader Joe’s Pineapple Salsa works great!)

• ¼ cup pickled red onions (optional, but recommended to take your tacos to the next level - you could also use sliced green onions if you prefer)

• Fresh cilantro & sliced jalapeño for garnish

Instructions

1. Make the jerk seasoning: Mix all of the ingredients in a small bowl. Store in an airtight container for up to 6 months.

2. Cook the chicken: Place the chicken in the base of your slow cooker. Sprinkle the jerk seasoning evenly over the chicken. Add the soy sauce (or tamari or coconut aminos), lime juice, honey or maple syrup, pineapple, garlic, and chicken broth or stock. Stir everything together with tongs, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.

3. Make the pineapple salsa: While the chicken is cooking, make the pineapple salsa. Stir together pineapple, bell peppers, onion, jalapeño, lime juice, and salt in a medium bowl. Let it sit for at least 10 minutes to allow the flavors to meld.

4. Make the cilantro avocado lime crema: Add the Greek yogurt, avocado, lime juice, cilantro, garlic powder, salt, and pepper to a bowl, blender, or food processor. Use an immersion blender, blender, or food processor to blend until smooth.

5. Shred the chicken: When the chicken is done cooking, shred it with two forks (or use a mixer on low), then place it back in the sauce.

6. Assemble your tacos: Warm the tortillas (you can use an open flame to add a little char, a large skillet or griddle, or even the microwave - just wrap them in a damp paper towel). Place the juicy jerk chicken in the warm tortillas. Top with your favorite toppings for the perfect bite.

7. Serve: Serve the tacos with lime wedges on the side. If you want to round out your meal, add rice, black beans, roasted veggies, or a fresh salad. Enjoy!

Nutritional Info (Per Taco - Makes about 10-12 Tacos)

• Calories: 155

• Protein: 15g

• Carbs: 16g

• Fat: 4g

Swaps & Substitutions

• Try a different protein: Instead of using chicken breasts, try chicken thighs, shredded jackfruit, tofu, lean beef, or shrimp.

• Make it dairy-free: Swap in a dairy-free yogurt or sour cream for the Greek yogurt or use extra mashed avocado.

• Make it lower-carb: Swap the corn or flour tortillas for low-carb tortillas or lettuce wraps, or consider serving the filling and toppings over cauliflower rice.

• Use a different fruit: If you don’t have any pineapple, mango would be a great substitute in your salsa.

• Make it without a slow cooker: Instead of using a slow cooker, pressure cook (you can use an Instant Pot for this) for about 12 minutes or roast the chicken in a 375 degree F oven for about 35-40 minutes.

FAQs

• Can I make these jerk chicken tacos in an Instant Pot?

  You definitely can. Instant Pots are multi-cookers, so whether you’re using the slow cooker feature or the pressure cooker feature, you can definitely make these in an Instant Pot. To pressure cook, cook on high for about 12 minutes, then quick-release the pressure and shred the chicken.

• Which tortillas should I use for these chicken tacos?

  Feel free to use anything you prefer. White corn tortillas, yellow corn tortillas, flour tortillas, high-protein or low-carb tortillas, even lettuce wraps or jicama wraps work well!

• Can these jerk chicken tacos be made in advance?

  Yes, they can. Cook the chicken filling all the way through, then shred the chicken and store it. Store in an airtight container in the fridge for up to 3-4 days or freeze in an airtight container or freezer-safe plastic baggie for up to 3 months.

• How should I serve this jerk chicken?

  Serve this jerk chicken filling in tacos, wraps, or burritos, over a sweet potato or rice bowl (you can use cauliflower rice if you prefer), in a salad, or as a sandwich.

These Slow Cooker Jerk Chicken Tacos are a game-changer for meal prep, taco nights, or whenever you’re craving something bold and flavorful. With minimal effort and maximum taste, this delicious meal is sure to become a staple in your rotation.

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Slow Cooker Jerk Chicken Tacos with Pineapple Salsa

Yield: 10

Author: Ashley aka The Protein Snack Queen

These slow cooker jerk chicken tacos are the perfect weeknight meal. Easy to set and forget and a real crowd-pleaser, this recipe will soon earn itself a spot in your regular rotation.

Ingredients

For the Jerk Chicken:

• 2 lbs boneless, skinless chicken breasts (or thighs for juicier meat)
• 4 tablespoons (¼ cup) jerk seasoning (store-bought or homemade*)
• 3 tablespoons soy sauce or coconut aminos
• Juice of 1 lime
• 2 tablespoons honey or maple syrup (optional, for balance)
• ½ cup diced pineapple (fresh or canned with some liquid)
• 2 cloves garlic, minced
• ½ cup chicken broth

Caribbean Jerk Seasoning:

• 1 tablespoon ground allspice
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon cayenne pepper (adjust for spice level)
• 1 teaspoon red pepper flakes (optional, for extra heat)
• ½ teaspoon ground ginger

Cilantro Avocado Lime Crema:

• 1 cup Greek yogurt (or dairy-free alternative)
• ½ an avocado
• Juice of 1 lime
• ¼ cup chopped cilantro
• Dash of garlic powder
• Salt and black pepper to taste

Quick & Easy Homemade Pineapple Salsa:

• 1 ½ cups fresh pineapple, finely diced (or canned, drained)
• ½ cup red bell pepper, finely diced
• ¼ cup red onion, finely diced
• 1 small jalapeño, finely diced (remove seeds for less heat)
• ¼ cup cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the Tacos:

• 10-12 small corn or flour tortillas
• 2 cups shredded cabbage (or pre-made slaw mix)
• ½ cup pineapple salsa (homemade or store-bought - Trader Joe’s Pineapple Salsa works great!)
• ¼ cup pickled red onions (optional, but recommended to take your tacos to the next level - you could also use sliced green onions if you prefer)
• Fresh cilantro & sliced jalapeño for garnish

Instructions

1. Make the jerk seasoning: Mix all of the ingredients in a small bowl. Store in an airtight container for up to 6 months.
2. Cook the chicken: Place the chicken in the base of your slow cooker. Sprinkle the jerk seasoning evenly over the chicken. Add the soy sauce (or tamari or coconut aminos), lime juice, honey or maple syrup, pineapple, garlic, and chicken broth or stock. Stir everything together with tongs, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
3. Make the pineapple salsa: While the chicken is cooking, make the pineapple salsa. Stir together pineapple, bell peppers, onion, jalapeño, lime juice, and salt in a medium bowl. Let it sit for at least 10 minutes to allow the flavors to meld.
4. Make the cilantro avocado lime crema: Add the Greek yogurt, avocado, lime juice, cilantro, garlic powder, salt, and pepper to a bowl, blender, or food processor. Use an immersion blender, blender, or food processor to blend until smooth.
5. Shred the chicken: When the chicken is done cooking, shred it with two forks (or use a mixer on low), then place it back in the sauce.
6. Assemble your tacos: Warm the tortillas (you can use an open flame to add a little char, a large skillet or griddle, or even the microwave - just wrap them in a damp paper towel). Place the juicy jerk chicken in the warm tortillas. Top with your favorite toppings for the perfect bite.
7. Serve: Serve the tacos with lime wedges on the side. If you want to round out your meal, add rice, black beans, roasted veggies, or a fresh salad. Enjoy!

Nutrition Facts

Calories

155

Fat

4 g

Carbs

16 g

Protein

15 g