Chicken is a go-to dinner ingredient, at least in my house. You can use it in just about any dish or meal, making it a great source of protein. One of my favorite (and easiest) ways to cook it is in my slow cooker.
This effortless recipe is so versatile and super flavorful. I slow-cooked the chicken in diced canned tomatoes, chili peppers and taco seasonings. Once the chicken is cooked completely, I like to shred it and then add it back to the cooker with salsa. In this recipe I used a sweet and slightly spicy salsa full of onions and pineapples. This definitely isn’t a bland dish.
Use this chicken to pile on a salad, in your tacos or burritos or as pictured, over steamed brown rice for an easy burrito bowl.
Slow cooker pineapple salsa chicken recipe
Serves 6
Prep time: 10 minutes | Cook time: 4 hours | Total time: 4 hours 10 minutes
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup sweet corn kernels
- 1 (4-ounce) can diced green chilies
- 1/2 (14.5-ounce) can diced tomatoes
- 1 cup chicken broth
- 1 envelope taco seasoning
- 2 cups store-bought pineapple salsa
For serving
- Steamed brown rice or quinoa
- Shredded cheese
- Fresh cilantro
- Tortilla chips
- Lime wedges
Directions:
- To the bowl of the slow cooker, add all the ingredients except for the salsa.
- Mix gently, and cover the pot with the lid. Set to cook on low for 4 hours.
- After about 3-1/2 hours, remove the chicken from the slow cooker. Shred the chicken with 2 forks, and return it to the slow cooker.
- Add the pineapple salsa to the slow cooker, and cook for an additional 30 minutes.
- Serve the chicken warm over rice. Top with desired toppings, and serve with tortilla chips.
Before you go, check out our slideshow below.
More slow cooker chicken recipes
Slow cooker General Tso’s chicken
Slow cooker cashew chicken
Cheesy pesto slow cooker chicken
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