A lady in our ward gave this recipe and it's ingredients to us in a gift bag when Olivia was born. It was delicious and made a lot! It's definitely one of my new favorites.
Pineapple Salsa Chicken (Slow Cooker)
*Serves 6 - 8
6 fresh or frozen chicken breasts
1 (20-oz.) can crushed pineapple, drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can white beans, like Great Northern, rinsed and drained
2 cups mild salsa
Tortillas or tortilla chips and garnishes (such as sour cream, cheese, tomatoes, lettuce, etc.)
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. 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. The mixture will be fairly soupy - I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn't make everything soggy. Serve with tortilla chips or rolled in tortillas with garnishes, like tomatoes, cheese, avocado, sour cream, etc.
*Freezable option: She says "I freeze the leftovers in the freezer-safe zip loc bags and either place the frozen portion in my crock pot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan."
Thursday, August 25, 2011
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2 comments:
This was so good, Heather! I made it for us last week and we loved it! I ended up only having just a little less than a cup of salsa so I used a can of Rotel-tomatoes and peppers. Tasted great! Thanks for the recipe!
Yum! This looks delicious Heather. I am putting this on the meal calendar for this week. Can't wait to try it! Thanks so much for sharing this recipe.
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