Slow Cooker Soft Chicken Tacos with Pineapple Salsa
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe makes 4 hearty servings at just 3 Freestyle Points each. Enjoy!
  • 2 pounds of Boneless, Skinless Chicken Breasts
  • 2 cups of frozen Corn Kernals
  • 1 Jar (12 oz) of Trader Joe's Pineapple Salsa
  • 1.5 Teaspoons of Ground Ancho Chili Powder
  • Salt/Pepper to Taste
  • 4 Ole Extreme Wellness High Fiber Low Carb Tortillas
  • Vegetable Cooking Spray
  1. Mix the corn and half of the salsa together in a bowl. Spoon half of this mixture in a slow cooker that has been sprayed with vegetable cooking spray.
  2. Next add the chicken breasts to the slow cooker. Season them with salt, pepper and the ancho chili powder.
  3. Pour the remaining corn and salsa mixture on top of the chicken breasts.
  4. Cover and cook on low for 5 hours or on high for 2½ hours.
  5. Transfer chicken breasts to a plate and shred or cut into bite size pieces to fit on the tortillas.
  6. Add the remaining salsa into the slow cooker. Season again with more salt and pepper to taste.
  7. Serve the chicken in the Ole Extreme Wellness Tortillas and add some of the corn/salsa mixture from the slow cooker on top.
  8. This makes 4 servings at 3 Points each. Each serving is 1 Tortilla, Chicken and some of the sauce on top. Enjoy!
Recipe by Dee Dee Does at