Name: Collagen Recipe: Slow Cooker BBQ Tacos | Vital Proteins UK
Yield: 10
Ingredients: 750 g chicken breasts; 350 ml pineapple juice; 120 ml barbecue sauce (homemade if possible); 80 ml coconut aminos; 60 ml apple cider vinegar; 2 garlic cloves, peeled and minced; 1/2 tsp ground ginger; 2 scoops Vital Proteins® Collagen Peptides; Taco shells, lettuce leaves or tortilla wraps; 340 g red cabbage, shredded; 210 g fresh pineapple, diced; 165 g fresh mango, diced; 150 g red onion, peeled and diced; 2 tbsp fresh coriander, finely chopped; 60 ml full-fat coconut milk; 2 tbsp lime juice; 1 tbsp hot sauce; 1/4 tsp sea salt

Summer is the best time to enjoy food outdoors, and what better to enjoy than these slow cooker Hawaiian barbecue chicken tacos?

Slow cooker recipes for summer are a great way to avoid heating up the oven in the kitchen or to change up the grill routine. You might associate slow cooker cooking with winter or heavier meals, but it’s the perfect method for making tender, juicy chicken to go in these summer tacos.

Slow cooker recipes allow for all the hard work to be done during the day while you work or do other things. Allowing for some prep time in the morning to get the chicken ready makes this slow cooker recipe for summer go a long way.

Start by preparing the sauce that the chicken will marinate in while it’s in the slow cooker. The Hawaiian BBQ sauce consists of ingredients you might already have on hand:

Pineapple juice from a can or fresh pineapple gives it a signature Hawaiian flavour.
Coconut aminos give these chicken tacos umami.
Apple cider vinegar helps to tenderise the chicken with its acidity.
Add in additional Vital Proteins® Collagen Peptides for a boost of collagen.

This slow cooker recipe for summer not only makes perfectly juicy chicken, but also encompasses fresh summer fruit in a slaw to top the Hawaiian barbecue chicken tacos. Fresh pineapple and mango are combined with crunchy purple cabbage and red onion for a refreshing, tangy flavour in the tacos. You can also assemble this after preparing the chicken in the slow cooker – leave it in the fridge so all the flavours combine together.

When it’s time to serve the tacos, remove the chicken from the slow cooker. Use two forks and shred the chicken into a large bowl. To keep this slow cooker recipe paleo-friendly, use large lettuce leaves as the taco ‘shells’, or use your favourite type of tortilla. Top the chicken with the mango-pineapple salsa and serve immediately.

Enjoy slow cooker recipes for summer starting with these Hawaiian BBQ chicken tacos!

Collagen Slow Cooker Hawaiian BBQ Chicken Tacos Recipe

*CONTAINS NUT

Servings: 10

Ingredients

750 g chicken breasts
350 ml pineapple juice
120 ml barbecue sauce (homemade if possible)
80 ml coconut aminos
60 ml apple cider vinegar
2 garlic cloves, peeled and minced
1/2 tsp ground ginger
2 scoops Vital Proteins® Collagen Peptides
Taco shells, lettuce leaves or tortilla wraps
340 g red cabbage, shredded
210 g fresh pineapple, diced
165 g fresh mango, diced
150 g red onion, peeled and diced
2 tbsp fresh coriander, finely chopped
60 ml full-fat coconut milk
2 tbsp lime juice
1 tbsp hot sauce
1/4 tsp sea salt

Method

Place the chicken breasts in the slow cooker.
Prepare the Hawaiian BBQ sauce by mixing the pineapple juice, barbecue sauce, coconut aminos, apple cider vinegar, garlic, ginger and Collagen Peptides in a large bowl until well combined.
Pour the sauce all over the chicken breasts. Cover and set the slow cooker on low for 7-8 hours.
To make the mango pineapple slaw, in a large bowl, add in the shredded cabbage, pineapple, mango, red onion, coriander, coconut milk, lime juice, hot sauce and sea salt. Mix thoroughly and leave covered in the fridge until the chicken is ready.
Once the chicken is cooked, shred the chicken breasts using two forks.
Serve the Hawaiian BBQ chicken in taco shells, on top of lettuce leaves or on tortilla wraps, then top with a scoop of the mango pineapple slaw.