Halloween Crockpot Dinner
Halloween is next week and it falls on a Wednesday, which means sometime between leaving work and the first ring of the doorbell at 6:30, dinner needs to be cooked and eaten. It seems like a tall order on such a busy day, but convenience doesn’t have to mean hitting the drive-thru or dialing for takeout. These are the days when a little bit of planning and my Crockpot are my best friend.
My plan is to throw the chicken and salsa in the slow cooker before I head to the office, and toss in the remaining ingredients when I get home so I can prepare for Halloween festivities while it finishes cooking. Such a perfect dinner!
Family Crockpot Meal
My family loves this dinner. It’s got that magical balance of tangy and sweet — and it’s secretly SO EASY. A few slices of jalapeno give it a kick of fresh spice, along with the sweet tang of the pineapple. I love adding zucchini to this pot because it’s high in fiber (which will keep you full past the last trick-or-treater) and has tons of B6, folate as cancer-fighting antioxidants.
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Pineapple Chicken Recipe
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- 2 pounds boneless skinless chicken breasts
- 1 (16-ounce) jar tomato salsa (hot, medium or mild)
- 1 (20-ounce) can pineapple chunks in 100% juice, reserve juice
- 3 medium zucchini, large dice
- Optional: sliced jalapeno
- 2 red or yellow bell peppers, sliced into long strips
- Place the chicken breasts in the bottom of the slow cooker and cover them with salsa.
- Cook on high for 4 hours or low for 6 hours, or until easily shredded. Shred the chicken.
- Add the pineapple with 2/3 cup of the canned juice, and the zucchini to the slow cooker for an additional 30 minutes to 1 hour, or until the zucchini is soft.
- Serve with sliced red and yellow bell peppers.