So, Stacey is a wonder at throwing things together and coming out with a fabulous meal. I had this at her house a couple of months ago and loved it. Here's my version.
- 1 large jar of salsa (I've used everything from Pace to a smokey pineapple salsa to mango salsa
- 2-4 chicken breasts (depending on how chickeney you want it)
- 1 can black beans, rinsed and drained (I use low sodium)
- 1 big can pineapple tidbits or fresh pineapple
- 1 can water chestnuts, drained
- 1 red, yellow or orange bell pepper
- Place salsa, beans, water chestnuts, bell pepper and pineapple (including juice) in crock pot and combine.
- Add chicken breasts - I make sure they are completely covered by mixture.
- Cook on low for 8-10 hours. You could probably cook on high for 4-6, but I haven't tried it.
- Shred chicken in crockpot with 2 forks, combine.
- Serve over grain of your choice: brown rice, jasmine rice, quinoa or bulgar.
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