(2 votes, average: 3.00 out of 1)
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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
Instructions
- 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.
