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  • Pineapple Tex-Mex Chicken

    1 vote
    Pineapple Tex-Mex Chicken
    Prep: 5 min Cook: 4 hours Servings: 6
    by Schnoodle Soup
    45 recipes
    >
    Dump the ingredients, turn on the slow cooker. You're welcome.

    Ingredients

    • 2 lbs. chicken breasts (I actually prefer the thinly sliced for this – I think they shred easier)
    • 1 (20 oz) can of diced pineapple (juice and pineapple separated)
    • 1 jalapeno, seeded and chopped
    • 1 small red onion, sliced
    • 1 Tbsp chili powder
    • 2 tsp cumin
    • ¼ tsp garlic powder
    • ¼ tsp onion powder
    • ¼ tsp red pepper flakes
    • ¼ tsp oregano
    • ¼ tsp paprika
    • 1 tsp salt
    • 1 tsp pepper
    • Pinch of cayenne
    • Few dashes of hot sauce
    • 1/3 cup chopped cilantro

    Directions

    1. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, red pepper flakes, paprika, salt, pepper and cayenne.
    2. Distribute seasoning evenly over chicken, ensuring that you cover both sides.
    3. Place chicken in crock pot.
    4. Cover with onions, jalapeno, cilantro and pineapple juice. Reserve pineapples for later.
    5. Cook on LOW for 3 – 4 hours, depending on your slow cooker. With 20 minutes left to cook, add pineapples.
    6. Remove chicken and shred with two forks. Using a slotted spoon, add pineapples back into shredded chicken. Add a few dashes of hot sauce to shredded chicken/pineapple mixture and toss to coat evenly.
    7. Depending on your tastes, you may also want to add some of the liquid back to the shredded meat.

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    Comments

    • Schnoodle Soup
      Schnoodle Soup
      Thank you!!
      • Salad Foodie
        Salad Foodie
        Oh goodness, this looks divine. So easy, and the blend of flavors beckoning me! Loved your profile photo with that cutie Jackson!

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