Pineapple Salsa Crockpot Chicken Recipes

CROCKPOT PINEAPPLE SALSA CHICKEN RECIPE

Steps:

• Cook chicken in crockpot on HIGH for 3 hours or LOW for 6 hours {covered}
• After 3 hours on HIGH or 6 hours on LOW, drain juices from crockpot
• Mix together Salsa and Pineapple Preserves
• Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

PINEAPPLE SALSA CROCKPOT CHICKEN

Steps:

• Clean and jaccard your raw chicken. Put the uncooked chicken breasts in your slow cooker.
• Pour the salsa over the chicken breasts. Add a little water (2-3 tablespoons).
• Put the lid on and cook for 6-8 hours on low, or 3-4 hours on high heat.
• Shred with a fork (it should be super tender) and let sit for another 10-20 minutes low on low heat before serving.

PINEAPPLE SALSA CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.