Chicken Lettuce Taco Boats

These chicken taco lettuce boats are fresh, crunchy, and packed with sweet-smoky flavor. The slow cooker chicken makes them incredibly easy for busy weeknights.

These chicken taco lettuce boats are one of my favorite easy dinners when I want something fresh, flavorful, and fun to eat. The chicken cooks low and slow with pineapple, orange juice, garlic, chipotle peppers, and Dijon until it’s tender enough to shred effortlessly. It’s sweet, smoky, tangy, and just a little spicy — the kind of filling that makes you keep going back for one more lettuce wrap.

I love the contrast of textures in this recipe. The warm shredded chicken gets piled into crisp lettuce leaves, then topped with juicy pineapple, creamy avocado, and fresh cilantro. The cool crunch of the lettuce, the rich chicken, and the fresh toppings make every bite feel bright and satisfying.

And the best part? The slow cooker does almost all the work. Once the chicken is in, you can pretty much forget about it until dinner time, which makes these lettuce taco boats perfect for busy weeknights when you still want something full of flavor.

How do I store leftovers? Leftovers store well, which makes this recipe great for meal prep for work lunches. Store leftover chicken in an airtight container for up to 3-4 days, then keep the lettuce leaves and toppings separate. It’s best to slice the avocado fresh when you reheat the chicken.

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Chicken Lettuce Taco Boats Recipe

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

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These chicken taco lettuce boats are filled with slow cooker shredded chicken flavored with pineapple, orange, garlic, and chipotle peppers, then topped with avocado, fresh pineapple, and cilantro. Served in crisp lettuce leaves, they’re fresh, flavorful, and easy to make.

4

Ingredients

• ▢ 1 cup minced pineapple
• ▢ Juice from 2 large oranges (about ½ cup)
• ▢ 6 cloves garlic (minced)
• ▢ 2-4 tablespoons minced chipotle peppers in adobo sauce (depending on how spicy you like it)
• ▢ 2 tablespoons dijon mustard
• ▢ 4 chicken breasts

Toppings

• ▢ Crispy lettuce (butter lettuce works the best)
• ▢ Sliced avocado
• ▢ Pineapple chunks
• ▢ Cilantro

Instructions 

• In the bowl of your slow cooker, mix the pineapple, orange juice, garlic, chipotle peppers, and dijon mustard. Add the chicken breasts and set your crock pot to high for 3-4 hours or low for 7-8 hours.
  1 cup minced pineapple, Juice from 2 large oranges, 6 cloves garlic, 2-4 tablespoons minced chipotle peppers in adobo sauce, 2 tablespoons dijon mustard, 4 chicken breasts
• Shred the chicken using 2 forks right in the crockpot and them mix it around with the sauce in the pot.
• Pile the shredded chicken into the lettuce boats and top with sliced avocado, pineapple, and cilantro.
  Crispy lettuce, Sliced avocado, Cilantro, Pineapple chunks

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 262kcal (13%), Carbohydrates: 16g (5%), Protein: 26g (52%), Fat: 11g (17%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 72mg (24%), Sodium: 318mg (14%), Potassium: 861mg (25%), Fiber: 5g (21%), Sugar: 8g (9%), Vitamin A: 1567IU (31%), Vitamin C: 27mg (33%), Calcium: 43mg (4%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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