Go Back
alt=""

Pineapple Salsa Chicken {Slow Cooker}

Yield: 6 -8 servings
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

Ingredients

  • 6 fresh or frozen chicken breasts
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can white beans, like Great Northern, rinsed and drained
  • 2 cups mild or medium salsa
  • Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.

Instructions 

  • Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours.
  • Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.

Notes

Adaptable: this recipe is so adaptable. I used a can of black beans and a can of white beans because that is what I had in my pantry, but feel free to substitute the type of beans you like or have on hand.
Freezable Option: I freeze the leftovers in freezer-safe ziploc bags and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.