Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tbsp water (or chicken stock)
- 1/2 cup Prince Edward Island Preserve Habanero Sauce
- 1/2 cup Prince Edward Island Preserve Mango BBQ Sauce
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1 tsp garlic salt
- 1 tsp onion salt
- 3 cloves garlic (crushed)
- Taco shells (your preferred type, we recommend corn tortillas)
- 1–2 limes
- 1 tomato, diced
- 1/2 red onion, diced
- Handful of fresh cilantro or parsley
- Prince Edward Island Preserve Peach Salsa
- In a small bowl, combine paprika, oregano, garlic salt, onion salt, and a pinch of salt.
- Whisk together the water and 1/4 cup Prince Edward Island Preserve Habanero and Prince Edward Island Preserve Mango BBQ Sauces in the base of a crock pot.
- Place chicken breasts in the crock pot and evenly sprinkle the spice mixture over them.
- Add garlic cloves (no need to mince; they’ll soften during cooking). Set the crock pot on low for 6-8 hours (or high for 3 hours).
- Once the chicken is cooked, shred it with two forks. As you shred, incorporate the remaining Prince Edward Island Preserve Habanero and Prince Edward Island Preserve Mango BBQ Sauces.
- Taste and adjust by adding more sauce for extra flavor or spice.
- In a separate bowl, combine the diced tomatoes, red onion, and half of the cilantro or parsley. Season with salt, pepper, and squeeze the juice of 1/2 lime over the top. Mix well.
- Assemble your tacos by layering the pulled chicken, tomato-onion mixture, and a spoonful of Prince Edward Island Preserve Peach Salsa onto taco shells.
- Squeeze lime juice over the top and garnish with remaining cilantro or parsley.
- Category: entree, chicken, what's for dinner recipes, recipes