This recipe calls for chicken breast plus salsa, pineapple, and zucchini. A delicious and easy meal that can be served with rice, quinoa, or whole wheat tortillas.
Ingredients
2lbs.boneless, skinless chicken breast
116 oz.jar tomato salsa,hot, medium, or mild
120 oz.can pineapple chunks in 100% juice(reserve juice)
3medium zucchini,large dice
Instructions
Place the chicken breasts in the bottom of the slow cooker and cover them with the salsa.
Cook on high for 4 hours or low for 6 hours, or until easily shredded. Shred the chicken.
Add the pineapple with ⅔ cup of the canned juice, and the zucchini to the slow cooker and cook for an additional 30 minutes to 1 hour, or until the zucchini is soft. Serve plain, in a whole wheat tortilla, or with rice or quinoa.