Go Back
+ servings

Slow Cooker Pollo Tacos al Pastor

Servings: 20
Author: Michelle


  • Corn Tortillas
  • 2 lbs chicken; boneless and skinless
  • Pineapple Coleslaw for topping

Al Pastor

  • 1 cup Swanson's Chicken Broth
  • 1-20 oz can pineapple tidbits , juice included
  • 1 cup white onion; diced
  • 1/2 cup orange juice or 1 orange; peeled and deseeded
  • 2 tbsp white vinegar
  • 3-4 cloves garlic; roughly chopped
  • 1 tsp cumin
  • 1 tsp oregano (Mexican if possible)
  • 1 large or 2 small chipotle peppers (from the can in adobo)
  • 1-2 tsp adobo sauce
  • 1/4 tsp salt and pepper; to taste

Optional ingredients for garnishing

  • Chopped cilantro
  • Diced white onions
  • Lime wedges
  • Queso fresco


  1. Place the chicken in a slow cooker.
  2. Add all the remaining ingredients, except the broth to a blender and blend until smooth.
  3. Once smooth, pour over the chicken, mixing the chicken so it's completely coated.
  4. Pour in the broth and stir.
  5. Place the lid on the slow cooker.
  6. Cook on low for about 6 hours, or on high for 3 hours, until the chicken is completely tender and shreds easily with a fork.
  7. Remove the chicken from the slow cooker.
  8. Use two forks to shred the chicken, then return it to the juice in the slow cooker, allowing the meat to be thoroughly covered.
  9. Before serving, using a slotted spoon to strain the meat from the liquid, placing it in a large bowl.
  10. Reserve the cooking liquid for an optional dish.


  1. Layer warmed corn tortilla with chicken and then the pineapple coleslaw, garnish with any or all of the optional ingredients.
  2. Serve and enjoy