Pineapple Chicken Crock Pot

Halloween Crock Pot 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 Crock Pot 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 Crock Pot 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.

Pineapple Chicken Recipe

If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.


Pineapple Chicken

  • Author: The Fresh 20


  • 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


  1. Place the chicken breasts in the bottom of the slow cooker and cover them with salsa.
  2. Cook on high for 4 hours or low for 6 hours, or until easily shredded. Shred the chicken.
  3. 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.
  4. Serve with sliced red and yellow bell peppers.

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