Around the first of the year I saw this recipe over on Mels Kitchen Cafe. Personally I love Mel. I would totally be her friend and hang out if we lived closer. Everything she cooks looks and tastes delectable and she is a great mom of 4 little boys. How she does it I do not know. She is amazing. If you have not been to her site you have too. Anyways the first thing that caught my eye for this recipe was that it is done in the slow cooker. That was one of my resolutions this year was to use my slow cooker more. I am being serious. It makes my life so much easier. Throw things in in the morning and they are done and ready to serve at dinner time. No fuss, no hassle especially during that busy time of the day. Not sure how it is at your house, but between the hours of 3-6 is mad craziness and I am sure as my kids grow so will the craziness. So right now anything I can do a time or two a week to make it easier I am all for. Most the things I have ever made in my crock pot are so good!! win-win-win!!
The pineapple in this recipe makes it so good. It adds a little bit of sweetness and acidity and balances the flavors very nicely. It is not strong or overpowering but everyone will say.... mmm what is that?... so good!
This recipe is adaptable too you can do more chicken if wanted. All I had on had was four breasts and I felt like it was enough. I also used black beans but I think any bean would be good. Black are just my favorite. I used a medium salsa to give it more flavor. Any salsa will work. This is my absolute favorite salsa. Jacks Garden Fresh Gourmet I buy it at Costco it is fresh and the best salsa I have ever had!! It is all natural so it does not last very long just a few weeks... but that just means I have many excuses to break out the chips and salsa often (my favorite snack).
4 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
2 (15-ounce) cans black beans, rinsed and drained
2 cup salsa
1T Mexican seasoning mix (cumin , chili powder, garlic powder and salt)
Garnishes, like sour cream, cheese, tomatoes, lettuce, avocado, chips, lime wedges, cilantro etc.
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Remove chicken and shred. Mix the chicken back in with the rest of the ingredients. If mixture is too wet you can drain off liquid. If making burritos this would be wise so it is not soupy.
I made mine into a salad (what I do most of the time), but this would be great made into tacos or burritos or enchilada filling or piled on top of chips and smothered with cheese and eat as nachos. That is how I ate it for lunch with leftovers. It is great and so versatile.