Pineapple Salsa Chicken {Slow Cooker}

Pineapple Salsa Chicken {Slow Cooker} puts fresh or frozen chicken breasts, mild or medium salsa and Tortillas or tortilla chips and garnishes at the center of a chicken recipe and finishes in about 490 minutes, enough for 6 -8 servings.

• Yield 6 -8 servings
• Ready in 490 minutes
• Prep 10 minutes
• Cook 480 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

1. Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours.
2. 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. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.

Give it a minute off the heat, then serve it while it is still hot.