Slow Cooker Pineapple Chicken

Looking for a fresh and flavorful dinner that screams summer? This Pineapple Salsa

Chicken is the perfect answer. It’s simple to make, packed with juicy, tropical flavors,

and brings just the right amount of heat. Tender chicken breasts are simmered in a

savory pineapple-garlic broth, then served over fluffy basmati rice and topped with a

vibrant homemade pineapple salsa. Finished with creamy avocado and a hint of lime,

this dish is light, colorful, and one of my go-tos when I don’t have a lot of time to spare.

Prep Time: 20 minutes

Total Time: 4 hours 20 minutes

Servings 4

Ingredients:

3-4 Boneless, skinless chicken breasts

1/2 cup chicken broth

1/4 cup fresh pineapple juice plus some chunks

2 teaspoons minced garlic

salt and pepper to taste

Basmati rice

avocado for garnish

For the Salsa:

1 small pineapple, chopped

4 Roma tomatoes, chopped

1/2 red bell pepper, diced

1/2 orange bell pepper, diced

1/2 small red onion, diced

1 jalapeno, diced (deseeded if you like it milder)

1/3 cup cilantro, chopped

Juice and zest from one lime

Directions:

1. Chop all the ingredients for the salsa, mix them, cover, and store in the fridge.

2. Add chicken, broth, pineapple juice, salt, pepper, and minced garlic to the crockpot

(I am using a 6-quart here.)

3. Place heat on high for 4 hours or low for 8 hours.

4. Once cooked, add chicken on top of your rice of choice. I used coconut basmati.

5. Add avocado for garnish.