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.
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OUR ANNUAL MEAL PLANS ALSO INCLUDE
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AS LITTLE AS $1.67 A WEEK
OUR ANNUAL MEAL PLANS ALSO INCLUDE
FOR ONE MEAL PLAN
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- Searchable Recipes and Weekly Menus
- Only $1.67 per Week
- Our ALL ACCESS PASS also Includes Our Super-Popular Lunch E-Book
AS LITTLE AS $1.67 A WEEK
OUR ANNUAL MEAL PLANS ALSO INCLUDE
VEGAN MEAL PLAN
- Buy One Annual Plan & Get an Additional Annual Plan Half Off
- Access to The Fresh 20 Meal Plan Archive with 10,000+ Healthy Recipes
- Searchable Recipes and Weekly Menus
- Only $1.67 per Week
- Our ALL ACCESS PASS also Includes Our Super-Popular Lunch E-Book