Crockpot Pineapple Chicken
Crockpot Pineapple Chicken is tangy, sweet, and a welcome twist on shredded chicken. With no prep time and the ease of crockpot cooking, this recipe couldn't be simpler and works for any time of year. Serve the finished chicken as a taco, enchilada filling, stuffed into bell peppers, or over rice.
Ingredients
- 1.5 lbs chicken breast or tenderloin, frozen or fresh
- juice of 1 lime
- 1 20 oz. can pineapple, crushed or chunks (do not drain)
- 1 bunch fresh cilantro (optional)
Instructions
- Lay the chicken on the bottom of a large crockpot and cover with pineapple, plus juice from the can, and the lime juice.
- If using frozen chicken, cook on high for 4-6 hours, or until tender and shreds easily with a fork. If using fresh chicken, cook on low for 4 hours. (To speed up the cooking process, cube chicken before you begin cooking)
- After 2 hours, stir to make sure the chicken is cooking evenly and is covered by the pineapple mixture. Try shredding with a fork to gauge how much longer the chicken needs to cook.
- During the last 5 minutes of cooking, finely chopped the cilantro. Shred the chicken with two forks directly in the crockpot, then stir in the cilantro.
- Season to taste (if desired) and serve as a taco, enchilada filling, stuffed into a bell pepper, or over rice.