Pineapple Salsa Chicken

Dancer^'s Note:

We like the leftovers served in a tortilla with fixins, this makes a great chicken burrito.

• Total Time: 7 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 4

• 3 -6 skinless chicken breasts
• 1 (19 ounce) can pineapple tidbits (drain the juice)
• 1 can black beans (do not drain)
• 1 (32 ounce) jar of mild to medium chunky style salsa (I make my own)

Directions:

1. Place the thawed chicken breasts in the crockpot and add the rest of the ingredients.
2. Cook on low for 6 to 8 hours.
3. Serve with warm tortillas and some rice.
4. I usually do six, so the we have the leftovers.

Reviews

[nemokitty]

This was very good!! I used my homegrown Hawaiian white pineapple and used 3 chicken breasts. I now have 1 leftover for my lunch. Yummy!

[DallasAggieGal]

Simple, easy recipe! Next time, I'm going to use hot salsa instead of mild, because I think the pineapple would still balance out the heat (but we do like spicy things around here!) Also, I agree with the other reviewer that you can actually drain everything (salsa, beans & pineapple) and still have plenty of liquid. Thanks for posting!