Ingredients

The following ingredients have 4 Servings
  • 4 whole Boneless Skinless Chicken Breasts (or thighs)
  • 16 ounces Verde Green Salsa (whatever heat level you like (I used mild))
  • 8 ounces Canned Pineapple Chunks (in water)
  • 5 ounces Canned Fire Roasted Diced Green Chilies
  • 2 cloves Garlic (minced)

Instruction

  • In the bottom of a 5 quart or larger slow cooker add the chicken breasts (or thighs).
  • Pour the jar of verde green salsa, canned pineapple chucks (with the juice), the canned fire roasted green chilies and the minced garlic over the top of the chicken.
  • Cover and cook on LOW for 4 - 6 hours or on HIGH for 2 - 3 hours or until the chicken is cooked through and easily falls apart with a fork.
  • Remove the chicken from the slow cooker and place on a plate and shred with two forks or a claw meat shredder.
  • Place shredded chicken back into slow cooker and stir everything together to combine.
  • Enjoy!