Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (pounded to even thickness (no more than 1 inch))
  • 3 cups chopped pineapple ((I recommend fresh but canned would work too))
  • ½ medium red onion (diced (about ⅓ cup))
  • 1 medium jalapeno (stem and seeds removed, finely chopped)
  • 1 15-ounce can fire roasted tomatoes ((not drained))
  • ⅓ cup roughly chopped cilantro
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • cooked rice (for serving (optional))

Instruction

  • Combine pineapple, onion, jalapeno, tomatoes, cilantro, garlic, salt, and chili powder in a large bowl and stir to combine.
  • Lightly grease your slow cooker. Place chicken in a single layer (the best you can, it's okay if they overlap a little) in the bottom of the slow cooker.
  • Pour salsa mixture over chicken.
  • Cover and cook on low 3-4 hours or on high 2-3 hours. Serve chicken and salsa over rice if desired. (see note for alternate serving option)