Slow Cooker Pumpkin Butter Chicken Tacos
These homemade Pumpkin Butter Chicken Tacos are made in the slow cooker and topped with an apple slaw. The rich corn tortilla flavor pairs perfectly with the subtly sweet pumpkin butter chicken. It’s a unique yet incredibly easy dinner recipe full of seasonal flavors!
Servings: 4 servings
Ingredients
Slow Cooker Pumpkin Butter Chicken
- 8-12 Mission® Super Soft Corn Tortillas
- 3 chicken breasts, large
- 2 Tbsp olive oil
- salt and pepper to taste
- 8 oz pumpkin butter (store bought or homemade)
Apple Coleslaw
- 2 apples, thinly sliced (I used Gala)
- 1 10 oz bag of coleslaw mix
- 2 Tbsp honey
- 1 1/2 Tbsp apple cider vinegar
- 1/4 cup mayo (I like a lightly dressed slaw; feel free to add more mayo if you’d like)
- 1 tsp celery seeds
- salt & pepper to taste
Instructions
- Place chicken in the bottom of a slow cooker. Season with salt and pepper and drizzle with olive oil. Spoon pumpkin butter over the chicken. Cover and cook for 4-5 hours on low or 2-3 hours on high (my slow cooker cooks quickly; if yours is not as hot, it might take longer).
- Once the chicken is cooked, use two forks to shred the chicken.
- Toss apples, coleslaw mix, honey, apple cider vinegar, mayo, and celery seeds together. Salt and pepper to taste.
- Warm Mission® Super Soft Corn Tortillas according to the directions on the back of the package. Fill each with pumpkin butter chicken and apple slaw.
- Serve and enjoy!