Pineapple Salsa Chicken
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We like the leftovers served in a tortilla with fixins, this makes a great chicken burrito.
- Ready In:
- 7hrs 15mins
- 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)
- Place the thawed chicken breasts in the crockpot and add the rest of the ingredients.
- Cook on low for 6 to 8 hours.
- Serve with warm tortillas and some rice.
- I usually do six, so the we have the leftovers.
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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!Reply
Super easy recipe for the crock. I used leftover fresh pineapple salsa that I had on hand instead of the canned and bone-in chicken pieces and it was great over a packet of yellow rice with some grated cheese on top. I wasn't sure how the pineapple would taste in it, but it really blended nicely and made the whole thing more tangy than sweet.Reply
This was very easy to make. I used a combination of breasts and thighs (about 2.5 lbs). I drained the excess liquid off the beans and salsa and still had more than enough liquid. I might try adding two cans of beans the next time. The pineapple really makes this dish. I added some salt at the table.Reply
This is definitely my kind of recipe. It took me less than five minutes to put together. I used a 24 ounce jar of mild sauce and an 8 ounce jar of extra hot sauce because that is what I had on hand. It had a little kick - we loved it! I served it over rice and tomorrow we are having the leftovers with tortillas. A word of caution - if you use six chicken breasts, your crock pot may boil over on the counter. I ended up taking out about a half a cup of liquid. Thanks Dancer for the recipe!Reply
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