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A perfect slow-cooker recipe for when summer hits—mainly because it’s perfect beverage pairing is a frosty margarita!
Combine all ingredients except the pineapple and chicken in a food processor and process until smooth. Pour half of the mixture into a crockpot (I really like to use the crockpot liners—cleanup is so simple), nestle the chicken breasts into it in one layer, and pour the remainder on top. Top with the pineapple with the juice.
Cook on low for 6-8 hours. When it’s done, you should be able to just stir the pot and the chicken will shred automatically. Serve hot over rice, a baked sweet potato, or riced cauliflower!
Inspired by Chili Lime Crockpot Chicken from Paleo Pot.