Friday, January 7, 2011

Slow Cooker Pineapple Salsa Chicken

Sometimes I forget the beauty of the crock pot.  But when you throw all the ingredients in a pot and hours later it has turned into something delicious with almost no work?  Well, it makes you wonder why you don't use your crock pot more often.

Years ago I made a salsa chicken in my slow cooker and thought it was pretty bland and definitely not worth the mass amounts of food it made.  So I was a little hesitant about whether adding pineapple and using green salsa instead of red would really make that much difference.  Let me tell you--it did.  This stuff is delicious!

This makes a ton of food, which is great because 1) it's so versatile, and 2) you can freeze the leftovers.  We've eaten this over rice, over nachos, and in burritos.  And the next time I thaw some out, we're going to have it on tostadas.  Ok, now I'm starting to feel a little giddy.  More leftovers, please!

Slow Cooker Pineapple Salsa Chicken
(adapted from Mel's Kitchen Cafe)
Printable Recipe
Serves 6-8

5-6 chicken breasts
1 (20 ounce) can crushed pineapple, drained
2 (15 ounce) cans black or pinto beans, drained and rinsed
1 (15 ounce) can corn, drained
2 cups green salsa

1) Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. 
2) When chicken is cooked through, use tongs to remove and place on a cutting board; shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients and drain excess liquid. Enjoy!

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