CrockPot Pineapple Verde Chicken
Ingredients
4 whole Boneless Skinless Chicken Breasts or thighs
16 ounces Verde Green Salsa
8 ounces Canned Pineapple Chunks (in own juice)
5 ounces Canned Fire Roasted Diced Green Chilies
2 cloves Garlic (minced)
Directions
In the bottom of a 5 quart or larger slow cooker add the chicken breasts (or thighs).
Pour the jar of verde green salsa, canned pineapple chucks (with the juice), the canned fire roasted green chilies and the minced garlic over the top of the chicken.
Cover and cook on LOW for 4 – 6 hours or on HIGH for 2 – 3 hours or until the chicken is cooked through and easily falls apart with a fork.
Remove the chicken from the slow cooker and place on a plate and shred with two forks or a claw meat shredder.
Place shredded chicken back into slow cooker and stir everything together to combine.
