“This is really easy and turns out delicious every time! Great in tacos and salads. It's now one of my boyfriend's favorite chicken recipes. I usually double or triple the recipe so it makes enough meals for the week.” - by STARZ4866
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture.
- Cook on Low until chicken is tender and easily shredded, 3 to 4 hours.
- Remove chicken to a cutting board; shred with 2 forks.
- Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.
Nutrition
Amount Per Serving (4 total)
- Calories
- 238 cal
- 12%
- Fat
- 2.4 g
- 4%
- Carbs
- 31.7 g
- 10%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"this recipe is a great way to get rid of leftover mexican ingredients! I did not have chipotle salsa, but I had leftover salsa and chile in adobo peppers. I also added a bit of orange juice for swee..." See moretness. I think there are many add ins that could be used. The chicken was very tender and my taco's were fantastic! Great idea!"
baconc
"My son described this as one of the best things I've ever made. I prepared it as written except added a small can of chopped green chiles for the last hour. Next time I'll use hot salsa rather than ..." See moremild. Still, it was excellent. We used it to fill tacos and topped them with a black bean and corn relish. Definitely a menu to be repeated."
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