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Prep time: 20 mins
Cook time: 4-6 hours
Servings: 6
Ingredients
4 skinless, boneless chicken thighs or breasts
16 oz verde green salsa, any heat level will do just fine
8 oz can of pineapple chunks in water
5 oz can of fire roasted green chilies, diced
2 minced garlic cloves
Preparations
1. Add the chicken in the base of a 5-6 quart slow cooker.
2. Pour the pineapple chucks, with liquid, diced roasted green chilies, verde green salsa, and the minced garlic on top of the chicken.
3. Cook with the lid on for 4 to 6 hours on LOW or 2 to 3 hours on HIGH or until the chicken flakes easily with a fork.
4. Shred the chicken on a plate with two forks.
5. Transfer the shredded chicken back into crock pot, and mix well to combine. Enjoy!
