Pineapple Salsa Verde Chicken
The hardest part about eating clean is making the time to cook all the meals. That’s why I would suggest investing in a slow cooker. You just put everything in one giant ceramic bowl, plug it in, go hunt and gather other food like a true caveman, and come back to a cooked meal! I can barely take how easy this was to make.
Ingredients:
- 1 pound chicken breast
- 1 12 oz jar of salsa verde
- 1 16-20 oz can crushed pineapple (watch out for hidden corn syrup or acids)
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- sea salt and pepper to taste
- 1/2 cup jalapenos, chopped (optional)
Directions:
Put all ingredients in slow cooker. Cook on high for 4 hours. When done, shred it all with a fork. Top with cilantro and lime.
MANGIA!
That looks pretty awesomely simple. If you have a pineapple slicer, you don’t even need a can. It’s a corkscrew. No pineapple peeling or coring required.
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This was amazing! I added a heaping tablespoon of coconut oil with about 15 minutes left and it made a nice finishing touch. Thanks for sharing this.
Love this idea! Sounds delicious. Thank YOU for sharing. 🙂
Can I cook on low?
Yes. Check the internal temperature of the chicken, but you should be fine at 4 hours.
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Can I use red salsa instead?
Hi Brittany,
I strongly suggest following the recipe on this one – very simple ingredients that blend well together. Red salsa and pineapple might be funky.
Also, you may be interested in this Italian take on slowcooker chicken. It’s 3 ingredients as well. http://www.mangiapaleo.com/2016/02/21/3-ingredient-shredded-chicken-ragu-with-zuchinni-parpadelle/
Laura
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Delicious recipe! This is my second and not nearly my last time making this meal for my family
Glad you’re enjoying the recipe Julia! Thank you!
Can you do this with an instantpot? Poultry setting perhaps? What are your thoughts? Thank you so much for this recipe and all your recipes! They are so delicious and simple enough for an amateur cook like myself!
Thank you so much! I’m sure you can although I don’t own an instapot, sorry!
I’m making this meal as part of a slow cooker/recipe swap. The requirement is for the meal to feed 5 people (two adults and 3 kids). This doesn’t seem like enough for that many. Do you recommend doubling the recipe?
Hannah,
great idea! Yes – I would recommend doubling or 2.5x the recipe. A good way to estimate the amount is to portion the meat serving size. Generally I say 4-6 ounces per adult.
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After it’s cooked and shredded how do you serve it?
You can serve it over greens or with cauliflower rice. Sometimes I like it just like this.
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