Slow Cooker Pineapple Salsa Chicken (+ video)

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Tender, juicy Slow Cooker Pineapple Salsa Chicken cooked in fresh pineapple and roasted tomato salsa will have you devouring every last bite.

Slow Cooker Pineapple Salsa Chicken | Creme de la Crumb

Last week we had my in laws over for Sunday dinner and I made an oldie but goodie from this blog, roasted red pepper ravioli. It’s easily one of my favorite recipes ever ever and I have served it when we’ve had company several times because it pleases everyone, especially me because it’s so darn easy. But. We are not here to discuss ravioli are we? No.

I bring up that little story because I sent my husband to the store for fruit. Just “whatever fruit looks good” to go with our pasta and salad and cheesy asiago bread  (<—mmmmmm!) and he brought back pineapple. It’s amazing what a few months without good fresh fruit will do to you because one bite of that juicy fresh pineapple and I had spring fever BAD.

Slow Cooker Pineapple Salsa Chicken | Creme de la Crumb

It’s sort of barely a little bit kind of starting to warm up around here. A teensy bit. We’re seeing fifties this week but I’m wearing flip flops anyway. I don’t care if my toes are slightly bluish, I can’t live in scarves and boots another minute. I stuffed all of my sweaters away the other day and my husband literally suggested I rethink it because there was snow in the forecast, but I didn’t care – those puppies were going away. And you guys, I loooooooove my sweaters. I could live in sweaters. But like I said.

s p r i n g  f e v e r.

Slow Cooker Pineapple Salsa Chicken | Creme de la Crumb

So pineapple made a comeback this week in what is probably the simplest, most amazing dish to grace my table in… days. Ha! I only say that because I made this deliciousness just a few days ago and it was also incredible simple and downright crazy-tasty. But seriously. This pineapple salsa chicken. It’s got all that sweetness from the tangy-sweet pineapple, plus a little savoriness and a touch of heat… basically it’s spring fever heaven and it’s made right in your slow cooker so you can set it, forget it, and come back a few hours later to dreamy pineapple chicken perfection.

Oh and I made another video for you! Woot woot! Check it out below…

Slow Cooker Pineapple Salsa Chicken | Creme de la Crumb

Slow Cooker Pineapple Salsa Chicken | Creme de la Crumb

Slow Cooker Pineapple Salsa Chicken (+ video)

Tender, juicy chicken slow cooked in fresh pineapple and roasted tomato salsa with sweet and spicy flavors.
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Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4


  • 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)
  • 1/2 medium red onion, diced (about 1/3 cup)
  • 1 medium jalapeno, stem and seeds removed, finely chopped
  • 1 15-ounce can fire roasted tomatoes (not drained)
  • 1/3 cup roughly chopped cilantro
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • cooked rice, for serving (optional)


  • 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)


Another great way to serve this chicken is shredded, in tacos. After cooking, use two forks to pull the chicken apart til shredded and stir to combine salsa and chicken. Serve in flour or corn tortillas.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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This sounds amazing!! I think I’ll be making this soon! 🙂

hey girl love the video! This looks oh so yummy!

Can you bake this in the oven instead of using the slow cooker?

    Hi Jennifer! I think you could, I would try 35-45 minutes at 400 degrees, also I would cover the pan with foil to keep that moisture in. Check it at 35 minutes and if the chicken is still pink in the middle, keep checking every 5-10 minutes. 🙂

      Thanks, I am trying this recipe tonight. 🙂

      Baked this in the oven with success!! Thank you for answering my question.

      I assembled the dish in a 9×13 casserole pan that morning, then covered with foil, and refrigerated it. I did add a bit of cumin + lime to the salsa.

      Once I arrived home after work, baked in a 400 degree oven (covered). My pan & ingredients were cold from being refrigerated, so, it took about 45-50 minutes. Served this over rice. The dish turned out well-i was worried the tomato + pineapple would be odd, but it wasn’t at all – well balanced.

      We had quite a bit of extra pineapple salsa left, so, we ate the extra with chips. but one could easily add 2 more chicken breasts (total of 6) and have enough salsa. 🙂
      Thank you!

The recipe doesn’t include fresh squeezed lime, but I thought I saw you use it in your video?

I used the leftovers the next day over some lettuce and fresh cilantro, and it made an awesome taco salad!

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