Wednesday, February 9, 2011

Pineapple Salsa Chicken

I got this recipe from a friend. When she told me about it I wasn't 100% sure but was still excited to try it. Oh my gosh. It was so yummy. Had I not eaten tons of chips and dip and smokies prior to dinner I could have eaten the whole crockpot. Okay not really but it was delish. Enjoy

Pineapple Salsa chicken

4 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
2 (15-ounce) cans black beans, rinsed and drained
2 cup salsa
1T Mexican seasoning mix (cumin , chili powder, garlic powder and salt)
Garnishes, like sour cream, cheese, tomatoes, lettuce, avocado, chips, lime wedges, cilantro etc.

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Remove chicken and shred. Mix the chicken back in with the rest of the ingredients. If mixture is too wet you can drain off liquid. If making burritos this would be wise so it is not soupy.
This is great made into tacos or burritos or enchilada filling or piled on top of chips and smothered with cheese and eat as nachos or even done as a salad.