Slow-Cooker Pineapple Salsa Chicken

The first rule of a good chicken dinner recipe: Don’t be boring! This slow-cooker pineapple salsa chicken understands the assignment. Chicken is a blank canvas for flavor, and this recipe’s creator, Elise Jesse, plays with sweet, spicy and savory notes.

Simmer chicken breasts in a juicy sauce until tender, then top them with a punchy salsa of tropical pineapple, tart lime and kicky jalapenos. Creamy avocado adds heft to satisfy even the hungriest eaters. As with any of our favorite slow-cooker recipes, you can set it up in the morning and come home to a satisfying dinner—and only the slow-cooker to clean up.

Ingredients for Slow-Cooker Pineapple Salsa Chicken

• Fresh pineapple: A ripe pineapple should be very fragrant, especially around the stem. Generally, ripe pineapple will be more yellow than green. Frozen or canned pineapple work, but the texture will be slightly different. If using the latter, make sure it’s unsweetened pineapple.
• Plum tomatoes: Meaty plum tomatoes are juicy and rich in tomato sweetness. Slice in half lengthwise, in half again, then chop.
• Peppers: We like a mix of red and orange peppers for color. Both are sweeter than green peppers.
• Red onion: Slightly less sharp than white onions, red onions brighten up the salsa (and the chicken dinner).
• Jalapeno pepper: Removing the seeds from the jalapeno will make it less spicy. If you’re a fan of heat, you can leave them in.
• Fresh cilantro leaves: Cilantro is aromatic and fresh, but some people find cilantro tastes like soap. If you’re one of those people, use parsley or mint.
• Lime: Always wash limes before zesting and juicing. Zest the lime on a Microplane or rasp grater to remove the zest before squeezing out the juice.
• Chicken breasts: Boneless skinless breasts are the easiest to cook, and they won’t dry out or get tough in this recipe thanks to the low-and-slow cooking.
• Chicken broth: Use store-bought or homemade chicken broth for this juicy chicken recipe.
• Fresh pineapple juice: Look for unsweetened pineapple juice.
• Garlic: Minced garlic adds some punch to this dish.
• Salt and pepper: The salsa packs lots of flavor, so keep the cooking pot simple with salt and pepper.
• Cooked basmati rice: There are many ways to make rice, so whichever way you prefer is best. Just make sure the cooked rice is fluffy and hot.
• Avocado: A ripe avocado will give when gently squeezed, and the skin will be darker. Put avocados in a paper bag with bananas to speed up ripening.

Directions

Step 1: Make the pineapple salsa

For the salsa, combine the pineapple, tomatoes, peppers, red onion, jalapeno, cilantro, and lime zest and juice in a large bowl. Cover with storage wrap or foil. Refrigerate until serving.

Step 2: Prep the chicken

Place the chicken in a 5- or 6-quart slow cooker. In a small bowl, stir together the broth, pineapple juice, garlic, salt and pepper. Pour the mixture over the chicken.

Step 3: Slow-cook

Cover and cook on high until the chicken is cooked through and tender, four to five hours.

Step 4: Serve

Serve the chicken with some sauce over hot rice, topped with the pineapple salsa and sliced avocado. If desired, sprinkle with additional cilantro.

Slow-Cooker Pineapple Salsa Chicken Variations

• Use store-bought salsa: In a rush? You can use jarred salsa instead. Look for a pineapple or mango salsa.
• Try dark meat: Chicken thighs or legs would be extra-flavorful and juicy in this recipe. Shred the meat or serve it in pieces.
• Change the grain: Instead of basmati rice, serve the chicken over a whole grain like wild rice, purple rice, quinoa or couscous.
• Add veggies: Cook chopped carrots, sweet potatoes or red peppers along with the chicken. The veggies are healthy, sweet and colorful!

How to Store Slow-Cooker Pineapple Salsa Chicken

Store the slow-cooker chicken in the refrigerator, sealed in an airtight container. The salsa should also stay in the fridge in a separate container or bowl.

How long will pineapple salsa chicken last?

The chicken will keep for up to four days in the fridge. The salsa will keep for up to five days, though the texture will soften as it sits.

How can you reheat pineapple salsa chicken?

We like to reheat individual servings of pineapple salsa chicken in the microwave. Portion into a bowl, cover with a damp paper towel and heat in 30-second bursts, stirring often, until steaming. You can also reheat the chicken and the sauce in a pan on the stovetop. Heat over medium, stirring until hot.

Slow-Cooker Pineapple Salsa Chicken Tips

What’s the best way to cut a fresh pineapple?

To cut a pineapple, first cut off the top and bottom. Use a sharp knife to peel the skin. Cut the pineapple in half lengthwise, then into quarters. Cut out the core, which is unpleasantly tough. Slice the fruit into chunks.

Can you use frozen or canned pineapple in this recipe?

Yes, you can use frozen or canned pineapple, though neither will have the firm, juicy texture of fresh pineapple. Allow frozen pineapple to thaw before using it in the salsa. Drain the canned pineapple (use the juice to cook the chicken!) and then cut.

What else can you serve with slow-cooker pineapple salsa chicken?

In addition to a grain, which is essential for soaking up the juices, we like to serve this chicken with a vegetable. You could go fresh with a green salad or keep it easy with steamed broccoli. We also love the sweetness of roasted sweet potatoes or squash on the side. If you want to lean into the salsa vibes, serve the chicken with guacamole, tortilla chips and black beans.

Watch How to Make Elise Jesse’s Crockpot Pineapple Salsa Chicken

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