Pineapple Salsa Chicken (Crock Pot Recipe)

Do you know what is wonderful? Grocery store sales. Call me weird but they're the best.

This recipe came in at a whopping $6-ish total, for the whole shebang. I can live with that. Plus its only three ingredients, and an optional fourth. So thats pretty chill as well. Did I also mention that it involves a crock pot? So minimal time is needed.

All that put together makes me a happy camper, and should make you one as well.

Pineapple Salsa Chicken (Crock Pot Recipe) 

Ingredients

15 oz. (about 1 lb) of skinless, boneless, chicken thighs

• An aside: I got chicken thighs because they were 99 cents a lb. You're free to use chicken breast if your heart so desires.

1 can of pineapple chunks, drained

1 16 oz. container of preferred mild or hot salsa

• I used La Mexicana Hot Salsa. It's in the refrigerated section. It is delicious and has less sodium than the shelf stable variety

optional: 1 tbsp cornstarch

• If left to its own devices, this recipe comes out very liquidy. To thicken the sauce I added cornstarch. If you dont want to do that, just partially cover the crock pot for the last 1-2 hours.

Directions

1. Add chicken to the bottom of the pot.
2. Pour the salsa and pineapple over the chicken.
3. Lightly mix.
4. Place the setting on LOW for 12 hours or HIGH for 6 hours.
5. Use two forks to shred the chicken if wanted.

Nutritional Information (4 servings, about 3/4 cup)

Calories 222, Fat 4.2g, Cholesterol 89mg, Sodium 404mg, Carbohydrates 18g, Dietary Fiber 1.0g, Sugars 14g, Protein 21.7g