If you are looking for an incredibly fast and simple dinner.. this is it. With a little bit of a Mexican flare and sweet pineapple, it's a family friendly dinner. I've loved this weeks freezer meal series because it has challenged me to think of dinners that revolved around being fast, simple, and preparing in bulk. I'll be the first to admit I'm not very frugal when it comes to food. I like nice cuts of meat, expensive cheese and plenty of fresh produce. So cooking in this manner is a little out of my norm but I've found that the quality of dinner doesn't need to be lost just because of the frugality of the meal.
Mixing a few canned ingredients with a few fresh is what really made this meal amazing for me. The chicken slow cooked in the tangy pineapple and zest of Rotel tomatoes really made the meat tender. Topping it off with fresh avocado and lime really makes the flavor burst took it to the next level. As I was dishing up the kids, I realized how versatile this recipe really is. I served it over rice, but it would be great as a burrito, quesadilla, or even over potatoes! We have a left-overs I'm going to make into the nachos with some yummy melted cheese. So good! Also feel free to season as you like! Some days I'm feeling more tangy and like more lime, other days I want some heat so add in some red pepper flakes. If you have other veggies on hand like bell peppers or onion, chop up those babies and throw them in. It will just bring more delicious flavors to the mix.
When I made this dinner I made 2 batches. Doubled the cans and chicken and made 2 meals in maybe 15 minutes. Literally. One I threw in the crockpot for dinner that night and the other in a freezer safe ziplock for another crazy busy day. I can't tell you how weirdly proud it made me to have prepared dinner for some night later in the month. There really is something to be said for being prepared and organized.
And yes, my shirt is about to burst.. that is baby number 4 coming! Having another babe is giving me all sorts of new anxieties. One of which is being able to feed 3 other busy hungry mouths. Freezer meals might make the transition of bring another baby into this world a little easier! I have a few more months to stock up so I can worry more about snuggling a sweet new babe.
Hope you enjoy! And if your needing to brush up on your freezer meal skills, check out our Tips and Tricks Post!
Crockpot Mexican Pineapple Chicken
Ingredients
- 3 Boneless Skin-less Chicken Breasts
- 1 can Rotel Tomatoes undrained
- 1 can Pineapple Tid-bits undrained
- 1 can Black Beans rinsed and drained
- 1 can corn drained
- 2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Salt
- Salt and Pepper to taste
Garnishes
- Avocado
- Cilantro
- Lime Juice
- Cheese
Instructions
- Combine all ingredients in a crockpot and stir.
- Cook on low for 6 hours.
- When meat is tender, shred and season with salt and pepper as desired.
- Serve over rice, quinoa, in burritos, quesadillas, or over nachos.
- Garnish as desired but avocado, cilantro and lime are my favorites!
For a freezer meal:
- Combine all ingredients except garnishes in a freezer safe bag.
- Remove as much air as possible and seal. Label and freeze for up to 3 months.
Cherl says
What size can of pineapple did you use?
Kadee says
one 20 oz can
Kaile Shafer says
Yummy
Lindsey P says
So easy! Love it with lime juice and avocado!
Aubrey says
Thanks Lindsey! and I totally agree, the lime and avocado make it fresh and amazing.