So many flavors, so little time! This Crockpot Pineapple Salsa Chicken goes into the slow cooker and comes out tender, sweet and flavorful! Perfect for tacos, burritos, nachos, or on salads.
You all should know how much I love quick and easy meals by now and this pineapple salsa chicken fits the bill just perfectly. 3 ingredients is all it takes, peeps– Chicken, salsa, and pineapple apricot preserves. You’ll put the chicken in, pour the salsa and preserves over the top and let it cook the day away until it’s tender and perfect.
When the chicken is cooked, just shred it up with a few forks and stir it back into the sauce. We eat our chicken a few different ways. The kids love it because it’s sweet and I love it because it’s a departure from regular taco and burrito fillings.
One of my favorite ways to eat it is wrapped in a flour tortilla topped with a little queso fresco and coleslaw mix tossed with equal parts sour cream and green salsa. The slaw is fresh, cool and spicy and is the perfect compliment to the sweet meat.
- 4 boneless skinless chicken breasts
- salt and pepper
- 1 jar (16 oz) salsa
- 1 jar (16 oz) pineapple apricot preserves
- Place chicken in slow cooker and season with salt and pepper. Pour salsa and preserves over the top of the chicken, cover and cook on low for 6-7 hours or until chicken is tender and shreds easily with a fork.
- Serve in tacos, burritos, on nachos, or salads.
by Heather Cheney
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If you like this chicken, you might like these recipes:
Slow-Cooker Cilantro Ranch Chicken Tacos