Pineapple Salsa Crockpot Chicken – A Foodie Stays Fit

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This recipe is incredibly simple and incredibly delicious! It takes 5 minutes to prep and then just toss it all in the crockpot until dinner time! 

Did you read the title of this post? Yes? Good. Then you have today’s recipe. And it just might be the easiest recipe you ever make and it’s certainly one of my favorites. I first made this in 2013 (you can see old photos at the bottom of the post) when we had a horrible snow storm and I didn’t have much food in the house. But thankfully, I had chicken breasts and half a jar of salsa. I tossed it in the crockpot and it’s been a favorite recipe ever since – with or without snow. I shared it on the blog then and it definitely deserved a republish with some better photos!!

The chicken is incredibly tender, flavorful and can be used in lots of dishes. Plus, the recipe requires very minimal prep time. You just need to be open a jar and unwrap chicken breasts and let it cook. That’s it.

To start, all you need to do is to first get some chicken. I always try to buy organic chicken (Costco has great organic chicken!) or, if the farmers’ markets are open, I’ll often get chicken there.

Next, get some pineapple salsa. Now, you could get all fancy and make it from scratch. But, I buy Trader Joe’s Pineapple Salsa for two simple reasons:

1.) It tastes great.
2.) This is one of my super quick and easy recipes and if I sat down to make this salsa from scratch – it wouldn’t be that quick OR that easy.

Do you see where I am going with this recipe? It’s going to be a favorite in your house in no time.

Pineapple Tacos

Ingredients

All you need is TWO ingredients. Yep, two. You can fancy it up with more if you like (see below for suggestions) but this is typically the way I make it!

  • 2 chicken breasts (about 1.5 lbs or so)
  • 1/2 jar (12 oz) Trader Joe’s Pineapple Salsa

Or, you can double and triple that!

Instructions

Step 1

Put your chicken breasts in the crockpot. I always clean my chicken, cutting off excess fat and then I use a jaccard to tenderize. Bonus points for doing that first.

Step 2

Pour your salsa over the chicken breasts that are in the crockpot. (This is the slow cooker I have.)

Step 3

If you’re using using a full jar of salsa (in a double or triple batch), add a little water (2-3 tablespoons) to the empty salsa jar and swirl around to loosen the remaining salsa. We don’t want to waste this delicious salsa. Pour the remaining salsa and water into the crockpot.

Otherwise, just add a few tablespoons of water to the crockpot!

Step 4

Set your crockpot on the low setting and let it cook for 6-8 hours. Or, set it on high and cook for 3-4 hours.

Step 5

Once it’s finished cooking, shred the chicken with a fork (it should be super tender and easily fall apart) and let everything sit for another 10-20 minutes on the low heat setting before serving.

Step 6

Serve it however your heart desires. Taco salad. Straight from the pot. With rice & beans. Or, as I did, in corn tortillas for delicious tacos. You really can’t go wrong.

It’s delicious. See?

Recipe Notes

You can easily double or triple this recipe! I typically do since I love the leftovers.

Experiment with different types of salsa. I’ve used the mango salsa from Costco and that’s also delicious!

You could saute some onions and peppers in your crockpot before adding the chicken if you have the saute feature.

You could mix sour cream and/or cream cheese into the mixture at the end just before serving for a creamy, delicious option!

Serving Suggestions

Serve as tacos, topping with pico de gallo, guacamole and cheese.

Use it to make amazing burritos. Stuff a large tortilla with brown rice, shredded chicken and black beans!

Top a salad with the shredded chicken and pair it with fresh mango, diced tomatoes, and jicama!

Pineapple Tacos

 

 

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Scale

Ingredients

  • 2 chicken breasts (about 1.5 lbs or so)
  • 1/2 jar (12 oz) Trader Joe’s Pineapple Salsa

1. Clean and jaccard your raw chicken. Put the uncooked chicken breasts in your slow cooker.

2. Pour the salsa over the chicken breasts. Add a little water (2-3 tablespoons).

3. Put the lid on and cook for 6-8 hours on low, or 3-4 hours on high heat.

4. Shred with a fork (it should be super tender) and let sit for another 10-20 minutes low on low heat before serving.


Original photos from the February 2013 post! 🙂

Enjoy! If you try it, I’d love to hear how you served it. Your comments help others trying the recipe!



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