Sweet & Spicy Slow Cooker Pineapple Salsa Chicken



This had a great combination of flavors! My husband & I both admitted that it was kind of a mix between mexican & chinese food which sounds odd but it was delicious!
The original recipe called for franks buffalo hot wings sauce but I wanted the kids to be able to eat it so I left it out.

Original recipe from http://www.carlsbadcravings.com

Recipe makes 8 servings
1 serving = 1 cup = 6 weight watchers points+
4 weight watchers smart points

Ingredients –
1 1/2 lbs boneless skinless chicken breasts
1 tsp salt
1 tsp smoked paprika
1 tsp onion powder
1 tbsp garlic powder
10 oz can original rotel (not drained)
15 oz can black beans drained & rinsed
15 oz can corn drained
20 oz can chunk pineapple in juice drained
1/2 cup mild chunky salsa
1/4 cup truvia brown sugar blend


Spray a crock pot with non stick cooking spray. Lay whole chicken breasts in the bottom & then add all other ingredients starting with the spices.
Cook on low for 6-7 hours.


Remove each chicken breast & shred with 2 forks. They should practically fall apart.


Return shredded chicken to the crock pot & stir. I set my crock pot to warm at this time & let it sit for another hour but you can serve it right away also.


I served mine over brown rice but it would be good wrapped up in a tortilla too!



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