Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Pineapple Salsa Chicken
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- #44881
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
6 skinless, boneless chicken breast halves
1 can (8 ounce size) pineapple tidbits, drained
1 can (15 ounce size) black beans, rinsed and drained
1 jar (24 ounce size) chunky salsa
directions
Place the chicken breasts in the bottom of the crock pot. Cover with the pineapple, beans, and salsa.
Cover the crock pot and cook on low heat for 4 hours or until the chicken is cooked through.
Serve with rice.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
412 calories, 4 grams fat, 45 grams carbohydrates, 50 grams protein per serving.
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reviews & comments
June 8, 2017
Very easy and delicious! I actually make this with vegetarian chicken. Cooks up nicely!
August 24, 2013
Excellent recipe! I used spicy salsa since the pineapple and bland beans were going to counteract the heat from it. I sliced the chicken, served on tortillas with some sauteed red bell peppers and made some spanish rice to go with it all. GREAT MEAL!!
November 2, 2008
I made this once and didn't bother to remember where I got it from and when I got ready to make it again, I spent HOURS looking for it - it is that easy and good. I used black bean and corn salsa since that was what I had on hand. I served it with rice the first day and the next day, I just heated it up and rolled some of the mixture in flour tortillas..... I can't decide which I liked best - - they were both good!