4boneless skinless chicken breasts, pounded to even thickness (no more than 1 inch)
3cupschopped pineapple(I recommend fresh but canned would work too)
1/2mediumred onion,diced (about 1/3 cup)
1mediumjalapeno, stem and seeds removed, finely chopped
115-ounce canfire roasted tomatoes (not drained)
1/3cuproughly chopped cilantro
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.