Pineapple-Salsa Chicken – I was so excited and honored when Rebecca asked me to write a guest post for her blog! Our husband’s are cousins and Rebecca has become such a dear friend through our families, blogging, and Words with Friends!
It just so happened that when she asked me to guest blog, I had the perfect recipe to share right away. This easy chicken dinner is cooked in the slow-cooker and then served any number of ways – as is, on tortillas, with chips – it’s so simple and delicious!
The pineapple adds just a slightly sweet bite and the beans help to create a creamy consistency. We had these on warm flour tortillas and it was a wonderful dinner! I froze a bunch of the leftovers after hearing how well they freeze. Even our 10-month old liked this dinner!
- 4 chicken breasts (frozen or not)
- 1 (20 oz.) can crushed or chunk pineapple, drained
- 2 (15 oz.) can black beans, rinsed and drained
- 1 cup mild or medium prepared salsa
- 1 tbsp. cumin
Garnishes: sour cream, cheese, tomatoes, lettuce, etc.
1. In a slow cooker, combine the chicken through cumin. Cover and cook on low for 6 to 8 hours.
2. Carefully remove the chicken and shred. Place the chicken back in with the rest of the ingredients and stir. (If the mixture is too soupy, it can be drained.) Serve as desired with garnishes.
adapted from Mel’s Kitchen Cafe.