October 12, 2015

Slow Cooker Sweet & Smoky Salsa Chicken

This recipe is definitely a switch for me, but only because it's a slow cooker recipe. If you've followed my blog for very long you'll know that I'm definitely lacking in the slow cooker recipe department. I'm picky when it comes to slow cooker recipes and can people really remember to start the slow cooker 4-6 hours before dinner?? Ha. Apparently I can't.

Anyway, this recipe was phenomenal! I loved the mix of sweet, spicy and smoky flavors. The chicken really absorbed all of the flavors and paired so well with the pineapple. This is so easy to throw together and really does save you so much time in the kitchen. Just be sure to remember to turn your slow cooker on!

Slow Cooker Sweet & Smoky Salsa Chicken
Adapted from Carlsbad Cravings
2 large chicken breasts (frozen is fine)
1/2 cup salsa verde
2 Tbsp. barbecue sauce
1 cup light brown sugar
1 (20 oz.) can pineapple chunks (drained)
1 (15 oz.) can black beans (rinsed & drained)
1 (15 oz.) can sweet corn (rinsed & drained)
1 (4 oz.) can diced green chillies
1 Tbsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. salt

Garnishes (optional)
Serve with tortillas, tortilla chips and/or rice
sour cream
cheese

1. Place the chicken in the slow cooker then add the rest of the ingredients.
2. Cook on low for 6-7 hours or on high 4-6 hours. When chicken can shred easily, remove to a cutting board and shred. Mix the chicken back in the crockpot and allow to cook 30 more minutes.
3. Transfer chicken to a strainer and drain off any excess liquid.
4. Serve chicken over rice or in tortillas, on salad, etc. with desired garnishes.

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