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Dana on 1.30.2012
Excellent recipe. Chicken came out super moist. I doubled the recipe so I could eat it during the week. Thanks!!
Pineapple Tex-Mex Chicken
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Description
Dump the ingredients and turn on the slow cooker. You’re welcome.
Ingredients
- 1 Tablespoon Chili Powder
- 2 teaspoons Cumin
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- ¼ teaspoons Oregano
- ¼ teaspoons Crushed Red Pepper
- ¼ teaspoons Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 dash Cayenne
- 2 pounds Boneless, Skinless Chicken Breasts
- 1 whole Small Red Onion, Chopped
- 1 whole Jalapeno, Seeded And Chopped
- ⅓ cups Cilantro, Chopped (plus More For Additional Garnish If Desired)
- 1 can Diced Pineapples (20 Oz. Can), Juice And Pineapple Divided Use
- 3 dashes Hot Sauce (more Or Less To Taste)
- Avocado, Cheese, Tomatoes, Sour Cream, For Serving
Preparation
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, oregano, red pepper flakes, paprika, salt, pepper and cayenne.
Distribute seasoning evenly over chicken, ensuring that you cover both sides.
Place chicken into a medium sized crock pot.
Cover chicken with onions, jalapeno, cilantro and pineapple juice. Reserve the diced pineapple for later.
Cook on LOW for 3 – 4 hours, depending on your slow cooker. With 20 minutes left to cook, add pineapple and finish the cooking.
Remove chicken from the crock and shred it with two forks. Move shredded chicken to a small bowl/serving platter. Using a slotted spoon, add pineapple back into the bowl with the shredded chicken. Add a few dashes of hot sauce to the shredded chicken/pineapple mixture and toss to coat evenly.
Depending on your taste, you may also want to add some of the liquid back to the shredded meat. Garnish with avocado, shredded cheese, sour cream to your taste.
Enjoy!
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