Sweet Heat Crockpot Chicken

By Lauren Conforti
@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:

3 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

1Cut your chicken breasts into cubes. Place into the crockpot and season with the salt, pepper & parsley.
2Drain juice from pineapple into a bowl. set aside. Then add the pineapple pieces on top of the chicken.
3Add in 1/2 of the jar of salsa. Set remaining aside.
4Slice both bell peppers into thin half rings. Arrange them on top of the salsa. Cover your crockpot and cook on LOW for 4 hours.
5When 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.)
6Serve over a bowl of cooked rice or orzo pasta.
7Tip: 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.