Pineapple Salsa Chicken
Courtesy of Joan Elder
Everyone who tries this recipe just loves it.
3-6 skinless chicken breasts
1 can tidbit pineapple (drain the juice)
1 can black beans (do not drain)
1 32-ounce jar of mild to medium chunky style salsa
Place the thawed chicken breasts in the crockpot and add the rest of the ingredients. Cook on low for 6-8 hours. Serve with warm tortillas and some rice.
We like the leftovers served in a tortilla with fixins, this makes a great chicken burrito.
See other recipes submitted by Chet Day