Collagen Slow Cooker Hawaiian BBQ Chicken Tacos Recipe

Name: Collagen Slow Cooker Hawaiian BBQ Chicken Tacos Recipe
Cook time: 485 s
Total time: 485 s
Yield: 10
Ingredients: 750 grams Chicken breast; 350 milliliters Pineapple juice; 120 milliliters Barbecue sauce (homemade if possible); 80 milliliters Coconut Aminos; 60 milliliters Apple cider vinegar; 2 Cloves Garlic peeled and minced; 1/2 teaspoon Ginger powder; 10 Taco shells lettuce leaves or tortilla wraps; 340 grams Red cabbage shredded; 210 grams Fresh pineapple diced; 165 grams Mango diced; 150 grams Red onion peeled and diced; 2 tablespoons Coriander leaves chopped; 60 milliliters Full-fat coconut milk; 2 tablespoons Lime juice; 1 tablespoon Hot sauce; 1/4 teaspoon Sea salt; 2 scoops Vital Proteins® Collagen Peptides

A dish that elevates the traditional chicken tacos to new heights. These chicken tacos feature tender, slow-cooked chicken infused with a flavorful Hawaiian BBQ sauce, making each bite a delicious experience. The addition of collagen not only enhances the taste of these chicken tacos but also provides essential nutrients for your skin and joints. Ideal for busy weeknights or casual gatherings, these chicken tacos are incredibly easy to prepare and are sure to impress your guests. Top them with fresh ingredients like pineapple, cilantro, and avocado for a vibrant, nutritious meal that brings the essence of Hawaii to your table!

Total: 485 min

Portions: 10 portions

Ingredients

750 grams Chicken breast

350 milliliters Pineapple juice

120 milliliters Barbecue sauce (homemade if possible)

80 milliliters Coconut Aminos

60 milliliters Apple cider vinegar

2 Cloves Garlic, peeled and minced

1/2 teaspoon Ginger powder

10 Taco shells, lettuce leaves or tortilla wraps

340 grams Red cabbage, shredded

210 grams Fresh pineapple, diced

165 grams Mango, diced

150 grams Red onion, peeled and diced

2 tablespoons Coriander leaves, chopped

60 milliliters Full-fat coconut milk

2 tablespoons Lime juice

1 tablespoon Hot sauce

1/4 teaspoon Sea salt

2 scoops Vital Proteins® Collagen Peptides

Recipe Steps

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.