Slow Cooker Mexican Chicken with Pineapple
November 14, 2009
My friend Mae sent my this slow cooker recipe as part of an email recipe exchange, and it turned out great! It is super simple, too.
The finished dish has a bit more liquid than is appropriate for tortillas, but it is perfect over rice, which soaks up all the sweet and slightly spicy goodness. You could try draining off some of the pineapple juice before cooking to decrease the liquid as well.
I used fresh chicken, but Mae uses frozen chicken breasts and cooks it on low for 8-10 hours instead of on high for a shorter period.
Slow Cooker Mexican Chicken with Pineapple
From Mae
olive oil
3 boneless, skinless chicken breasts
1 15.5 oz. can black beans, drained
1 16 oz. jar salsa (I use a medium spiciness)
1 20 oz. can unsweetened, crushed pineapple
Brush a small amount of olive oil on the bottom of your slow cooker, and place chicken breasts in a single layer inside. Then pour the remaining ingredients on top. Set to cook on high for 4 hours. After 3½ hours, check that chicken is cooked through. Remove the chicken breasts, shred the meat, and stir it back into the slow cooker. Continue cooking for remaining half hour.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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5 Comments
1.
Grammy | November 15, 2009 at 7:33 am
I was waiting for this recipe… glad it’s a repeater; I’ll try it soon.
2.
Grandma Renee | November 15, 2009 at 8:15 am
This recipe was really yummy. I can’t wait to make it in my slow cooker.
3. chickinthekitchen.com &ra&hellip | November 15, 2009 at 9:25 pm
[...] Slow Cooker Mexican Chicken with Pineapple was a huge success last week, and I will definitely make it again. I did finally post about the [...]
4.
Mae | November 16, 2009 at 9:24 pm
Wow! I feel like an Internet STAR! So glad that you liked it – I always make it when we are going to have a busy few days and just need something easy for a few days.
Thanks for featuring it !
5.
suzanne | November 18, 2009 at 10:20 pm
I made this tonight – everyone loved it! super easy – perfect amount of sweet and spicy!
Thanks Mae & Dara!
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