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Slow Cooker Pineapple Pulled Chicken Taco Lettuce Wraps
4.75 from 8 votes

Slow Cooker Pineapple Pulled Chicken Taco Lettuce Wraps

A healthy twist on classic pulled pork or chicken recipes, these Pineapple Pulled Chicken lettuce wraps are made with less sugar, have less carbs and cook right in the slow cooker! Make extra and have dinner ready for the week!
Prep Time15 mins
Cook Time30 mins
Slow Cooker4 hrs
Total Time45 mins
Servings: 6 servings
Calories: 302kcal



  • 20 oz pineapple chunks 1 can
  • 5 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 2 tablespoon SPLENDA® Naturals Sugar & Stevia Sweetener Blend
  • 1 pound boneless skinless chicken breasts
  • 1 pound boneless skinless chicken thighs
  • 3 chipotle chili peppers in adobo sauce depending on heat tolerance (see notes below)
  • ½ cup orange juice


  • 1 cup diced pineapple fresh or canned
  • 2 oranges peeled and cubed
  • 1 red onion diced
  • 1 lime juiced
  • ¼ cup cilantro finely chopped
  • Salt + Pepper


  • Butter lettuce living butter lettuce works best if you can find it
  • Red cabbage chopped
  • Radish thinly sliced
  • Fresh limes
  • Avocado optional



  • Place all ingredients for the chicken (EXCEPT for the chipotle peppers and orange juice) in the bowl of your slow cooker and set your crock pot to high for 3-4 hours OR low for 7-8 hours.
  • When fully cooked remove the chicken from the slow cooker and transfer to a clean plate to cool. Meanwhile, transfer the remaining juice/broth/chicken bits and pieces to a medium sized sauce pot. Bring sauce to a low boil over medium heat and add the orange juice and chipotle peppers in adobo (if desired). Reduce heat to medium low and all sauce to reduce for approximately 5 minutes. Season to taste (remember the chicken will distribute the spice and flavor A LOT!).
  • With the chicken cool, shred with two forks or your fingers and return the pot with the simmering sauce. Mix to combine.


  • In a medium mixing bowl combine the cubed pineapple, oranges, red onion, lime juice, cilantro and salt + pepper (to taste). Store in an air tight container in the refrigerator until ready to eat.


  • Pile the shredded chicken, pineapple and orange salsa, cabbage and sliced radish on top of each piece of butter lettuce. Serve with sliced avocado and fresh lime, if desired.


I added the extra step of adding the chipotle peppers in adobo after the chicken was cooked because my husband and I love spicy foods while my 3 year old does not. Since I knew he would love this meal (wrapped in a tortilla, not in lettuce, unfortunately), I set aside some non-spicy shredded chicken for him and then proceeded to make it spicy. If everyone in your family loves spicy food, simply add the chipotles and adobo right to the slow cooker along with the orange juice :)


Calories: 302kcal | Carbohydrates: 30g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 582mg | Potassium: 751mg | Fiber: 2g | Sugar: 25g | Vitamin A: 280IU | Vitamin C: 48.1mg | Calcium: 54mg | Iron: 1.4mg
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