Crispy slow cooked pineapple chipotle chicken on toasted tortillas and topped with guacamole, mango salsa, and cotija cheese.
Add all the chicken ingredients (except the chicken breasts) to a blender or food processor and pulse until smooth.
Add the chicken breasts and sauce to a crockpot and cook on low for 2.5-3 hours on low or until the chicken reaches 165F and/or juices run clear.
Remove the chicken to shred with two forks before tossing in the sauce. (You can do this in the crockpot but be careful to not burn yourself.)
Add the chicken to a large baking sheet and set your oven to a high broil.
Place the baking sheet on the top oven rack and broil for 4-6 minutes or until the chicken has crisp edges.
Preheat the oven to 400F and place your oven rack back in a center setting.
Place 6 tortillas directly on the oven rack or on a wire rack and toast until crispy, about 6-8 minutes.
Top each toasted tortilla with 3 ounces of chicken, guacamole, salsa, cheese, cilantro, and any other desired toppings.