Slow Cooker Pineapple Salsa Chicken | Creme de la Crumb
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Slow Cooker Pineapple Salsa Chicken (+ video)

Tender, juicy chicken slow cooked in fresh pineapple and roasted tomato salsa with sweet and spicy flavors.
Course Main Course
Cuisine American
Keyword pineapple, salsa, slow cooker
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Author Tiffany

Ingredients

  • 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)

Instructions

  • 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)

Notes

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.