This is really easy and turns out delicious every time! Great in tacos and salads. It's now one of my boyfriend's favorite chicken recipes. I usually double or triple the recipe so it makes enough meals for the week.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture.

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  • Cook on Low until chicken is tender and easily shredded, 3 to 4 hours.

  • Remove chicken to a cutting board; shred with 2 forks.

  • Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

238 calories; 2.4 g total fat; 59 mg cholesterol; 436 mg sodium. 31.7 g carbohydrates; 23 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/27/2012
this recipe is a great way to get rid of leftover mexican ingredients! I did not have chipotle salsa but I had leftover salsa and chile in adobo peppers. I also added a bit of orange juice for sweetness. I think there are many add ins that could be used. The chicken was very tender and my taco's were fantastic! Great idea! Read More
(11)

Most helpful critical review

Rating: 2 stars
04/30/2013
I followed this recipe exactly as written no substitutions. Unfortunately we did not care for it. The meat was use too sweet and not in a good way. We won't be making this one again. Read More
(3)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/27/2012
this recipe is a great way to get rid of leftover mexican ingredients! I did not have chipotle salsa but I had leftover salsa and chile in adobo peppers. I also added a bit of orange juice for sweetness. I think there are many add ins that could be used. The chicken was very tender and my taco's were fantastic! Great idea! Read More
(11)
Rating: 4 stars
11/27/2012
this recipe is a great way to get rid of leftover mexican ingredients! I did not have chipotle salsa but I had leftover salsa and chile in adobo peppers. I also added a bit of orange juice for sweetness. I think there are many add ins that could be used. The chicken was very tender and my taco's were fantastic! Great idea! Read More
(11)
Rating: 5 stars
02/05/2013
My son described this as one of the best things I've ever made. I prepared it as written except added a small can of chopped green chiles for the last hour. Next time I'll use hot salsa rather than mild. Still it was excellent. We used it to fill tacos and topped them with a black bean and corn relish. Definitely a menu to be repeated. Read More
(7)
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Rating: 5 stars
11/17/2012
The perfect amount of sweet and spice. Thank you so much for posting this recipe Read More
(5)
Rating: 2 stars
04/30/2013
I followed this recipe exactly as written no substitutions. Unfortunately we did not care for it. The meat was use too sweet and not in a good way. We won't be making this one again. Read More
(3)
Rating: 5 stars
06/24/2014
This was so easy to make and I love the taste. I served it over rice and pasta. Its a great recipe when you don't want to spend a lot of time prepping. Read More
(2)
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Rating: 5 stars
03/13/2017
Made this just using one 16 ounce jar of southwestern salsa. Loved it! Next time I'll spice it up a little more with some scorpion peppers. Read More
Rating: 5 stars
03/19/2017
This chicken is so easy to make and it turns out delicious every time. It's a household favorite! Read More