My gift to you this new year is a quick slow cooker meal that will help you breathe after the madness of the holidays. Tender chicken, sweet pineapple, hearty beans and flavorful salsa make this meal a slow cooker wonder. And I don’t know about you, but I love wonders like that. We’ve eaten this at least three or four times since I spotted it on my friend, Kristin’s blog.
Fantastic little meal, this one. And the leftovers freeze beautifully. Happy 2011!
One Year Ago: Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette
Two Years Ago: Quick and Delicious Clam Chowder
Three Years Ago: California Chicken Marinade
Note: this recipe is so adaptable. I used a can of black beans and a can of white beans because that is what I had in my pantry, but feel free to substitute the type of beans you like or have on hand.
- 6 fresh or frozen chicken breasts
- 1 (20-ounce) can crushed pineapple, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can white beans, like Great Northern, rinsed and drained
- 2 cups mild or medium salsa
- Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.
- Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours.
- Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.
Freezable Option: I freeze the leftovers in freezer-safe ziploc bags and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.
Recipe Source: adapted slightly from Kristin E.