Total Time: 3 hours 15 mins
Servings: 4
Ingredients
4 boneless skinless chicken breasts, pounded to even thickness (no more than 1 inch)
3 cups chopped pineapple (I recommend fresh but canned would work too)
½ medium red onion, diced (about ⅓ cup)
1 medium jalapeno, stem and seeds removed, finely chopped
1 15-ounce can fire roasted tomatoes (not drained)
⅓ cup roughly chopped cilantro
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon chili powder
cooked rice, for serving (optional)
Directions
- Combine pineapple, onion, jalapeno, tomatoes, cilantro, garlic, salt, and chili powder in a large bowl and stir to combine.
- Lightly grease your slow cooker. Place chicken in a single layer (the best you can, it's okay if they overlap a little) in the bottom of the slow cooker.
- Pour salsa mixture over chicken.
- Cover and cook on low 3-4 hours or on high 2-3 hours. Serve chicken and salsa over rice if desired. (see note for alternate serving option)
Notes
Another great way to serve this chicken is shredded, in tacos. After cooking, use two forks to pull the chicken apart til shredded and stir to combine salsa and chicken. Serve in flour or corn tortillas.