Go Back
+ servings
Tender, juicy, sweet and spicy crockpot chicken tacos, perfect for taco night!  Just 1 freestyle smart point per serving means you can have tacos without the guilt! | #chickentacos #tacotuesday #crockpot #slowcooker #weightwatchers
Print Recipe
4.50 from 4 votes

Mango Pineapple Crockpot Chicken Tacos

Deliciously sweet and spicy, these crockpot chicken tacos are full of great mango pineapple flavor. At only 1 weight watchers smart point per serving, they're perfect for a healthy take on taco night!
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Main Course
Cuisine: Hawaiian, Mexican
Keyword: crockpot, healthy, slow cooker, Tacos
Servings: 12 servings
Calories: 179kcal


  • 3 lbs. boneless, skinless chicken breasts , trimmed of excess fat
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup packed light brown sugar
  • 2 mangoes , peeled and chopped
  • 1 cup canned pineapple chunks in 100% juice , drained
  • 2-3 tomatoes , chopped
  • 1 small red onion , diced
  • 1 large poblano pepper , seeded and chopped
  • 1 jalapeno pepper , seeded and chopped
  • 3 green onions , sliced
  • 1 Tbsp fresh lime juice
  • 1 tsp granulated sugar
  • fresh cilantro , for garnish
  • whole grain, low-fat or fat-free soft taco sized tortillas
  • Bibb lettuce cups


  • Place chicken in 6 qt slow cooker and season with salt, pepper, and brown sugar.
  • Combine mangoes, pineapple, tomatoes, red onion, poblano pepper, jalapeno pepper, green onions, lime juice and sugar in a mixing bowl and toss well to combine. Add to slow cooker on top of chicken in an even layer.
  • Cover and cook on LOW 5-6 hours until chicken is tender and easily shreddable. Remove chicken and shred, using two forks. Strain cooking juices in slow cooker, reserving the mango mixture and saving 1/2 cup of the juice.
  • Add shredded chicken, reserved mango mixture and 1/2 cup cooking juice to the slow cooker.
  • Serve by itself, in tortillas, or lettuce cups.


** fresh pineapple can be substituted for the canned
Complete instruction steps 1-3, and combine shredded chicken, reserved mango mixture and 1/2 cup cooking juice in several freezer containers.  Allow to cool completely, then freeze, covered, for 1-3 months.
Thaw overnight in refrigerator, then cook through either in a slow cooker or large pan on the stove.  You may need to add a splash of chicken broth as the chicken reheats.


Calories: 179kcal | Carbohydrates: 12g | Protein: 24g | Fat: 3g | Cholesterol: 72mg | Sodium: 425mg | Potassium: 567mg | Fiber: 1g | Sugar: 10g | Vitamin A: 605IU | Vitamin C: 34.1mg | Calcium: 20mg | Iron: 0.7mg