Pineapple Salsa Chicken
Chicken breasts simmer in a slow cooker with pineapple, black beans, corn, and buffalo sauce until ready to shred.
Ingredients
- 2 pounds boneless skinless chicken breasts 900 g
- 1 can pineapple chunks drained, 20 ounces / 560 g
- 1 can black beans rinsed and drained, 15 ounces / 425 g
- 1 can sweet corn rinsed and drained, 15 ounces / 425 g
- 1/2 cup mild salsa 120 ml
- 3/4 cup light brown sugar packed, 150 g
- 1/3 cup buffalo wing sauce 80 ml
- 1 can mild diced green chiles 4 ounces / 115 g
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
Instructions
- Place the chicken breasts in the bottom of a slow cooker.
- Add the drained pineapple, black beans, corn, salsa, brown sugar, buffalo wing sauce, diced green chiles, garlic powder, onion powder, smoked paprika, and salt.
- Stir the mixture until the chicken is covered in the sauce and vegetables.
- Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) on a meat thermometer.
- Once tender, transfer the chicken breasts to a cutting board and shred the meat using two forks.
- Return the shredded chicken to the slow cooker, stir to combine, and cook for 30 more minutes.
- Use a slotted spoon or a strainer to drain excess liquid from the chicken mixture before serving.
Notes
Poultry is safe to consume when cooked to an internal temperature of 165°F (74°C).
Start with a smaller amount of buffalo wing sauce if you prefer a very mild dish, adding more to taste after shredding the chicken.
You can serve this chicken over cooked rice, in warm flour or corn tortillas, or on top of a green salad.