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“Wrap in a warmed tortilla burrito style, serve along a side of Mexican rice or serve with tortilla chips. The pineapple adds just a slightly sweet bite and the beans help to create a creamy consistency. Freezeable.”
READY IN:
6hrs 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the breast halves with garlic powder, salt and pepper; place in slow cooker. Combine the pineapple salsa chicken ingredients and pour over the chicken. Cover and cook on low for 6 to 8 hours. (Check at 6 hours.).
  2. When done, carefully remove the chicken and shred. Place the chicken back in with the rest of the ingredients and stir. (If the mixture is too soupy, it can be drained.) Serve as desired with garnishes or wrap burrito style.

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