Sweet Heat Crockpot Chicken

4
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!

Rating:

★★★★★ 1 vote

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

How to Make Sweet Heat Crockpot Chicken

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.

Printable Recipe Card

About Sweet Heat Crockpot Chicken

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




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