Crock-Pot Pineapple Verde Chicken

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Serve this savory yet slightly sweet shredded chicken over nachos, in burritos or tacos or create a delicious burrito bowl!

• 4 whole boneless skinless chicken breasts or thighs
• 16 ounces verde green salsa whatever heat level you like (I used mild)
• 8 ounces canned pineapple chunks in water
• 5 ounces canned fire roasted diced green chilies
• 2 cloves garlic minced

1. In the bottom of a 5 quart or larger slow cooker add the chicken breasts (or thighs).
2. Pour the jar of verde green salsa, canned pineapple chucks (with the juice), the canned fire roasted green chilies and the minced garlic over the top of the chicken.
3. Cover and cook on LOW for 4 – 6 hours or on HIGH for 2 – 3 hours or until the chicken is cooked through and easily falls apart with a fork.
4. Remove the chicken from the slow cooker and place on a plate and shred with two forks or a claw meat shredder.
5. Place shredded chicken back into slow cooker and stir everything together to combine.