Crockpot Mexican Pineapple Chicken
Tangy Mexican Chicken that is so versatile. Stores great as a freezer meal!
Servings: 6 servings
Calories: 266kcal
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.
Notes
PRESSURE COOKER: Put all crock pot ingredients in pressure cooker and set to soup/stew setting 30 minutes (45 if using frozen chicken breasts), lock lid, and cook with slow release or quick release, either one is fine.
Nutrition
Calories: 266kcal | Carbohydrates: 44g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 740mg | Potassium: 840mg | Fiber: 9g | Sugar: 18g | Vitamin A: 434IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 3mg