Sweet Heat Crockpot Chicken

Lauren Conforti

By
@Hutt5asl

I was wanting to make a spicy Mexican chicken with corn, black beans & salsa. However I did not have any black beans, but did find a can of pineapple. I decided to nix the corn & pair the salsa and pineapple. Yum! Sweet Heat!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2
chicken breast, boneless, skinless
1 can(s)
pineapple chunks
1 jar(s)
salsa, chunky
1
green bell pepper
1
red bell pepper
salt, pepper, parsley, to taste

Directions Step-By-Step

1
Cut your chicken breasts into cubes. Place into the crockpot and season with the salt, pepper & parsley.
2
Drain juice from pineapple into a bowl. set aside. Then add the pineapple pieces on top of the chicken.
3
Add in 1/2 of the jar of salsa. Set remaining aside.
4
Slice both bell peppers into thin half rings. Arrange them on top of the salsa. Cover your crockpot and cook on LOW for 4 hours.
5
When chicken is cooked, drain a portion of the liquid from the crock. Then add in the reserved pineapple juice & remaining salsa. Stir & heat through. (This will give it a punch of flavor without it being too soupy.)
6
Serve over a bowl of cooked rice or orzo pasta.
7
Tip: If you only have pineapple rings on hand (like I did) just take a sharp knife and cut the rings, while still in the can, into pieces, by running the knife down through the center of the rings & up the side of the can.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #spicy, #Poultry, #mexican