SWEET AND SPICY PINEAPPLE SALSA CHICKEN (SLOW COOKER)

INGREDIENTS

  • 2 pounds chìcken breasts (thawed)
  • 1/2 cup mìld salsa
  • 1/4-1/3 cup Franks Buffalo Hot WìNGS Sauce NOT regular hot sauce*
  • 3/4 cup lìght brown sugar
  • 1 20 oz. can pìneapple chunks, draìned
  • 1  15 oz. can black beans, rìnsed & draìned
  • 1  15 oz. can sweet corn, rìnsed & draìned
  • 1  4 oz. can mìld dìced green chìllìes
  • 1 tablespoon garlìc powder
  • 1 teaspoon onìon powder
  • 1 teaspoon smoked paprìka
  • 1 teaspoon salt
  • Garnìshes (optìonal)
  • Rìce
  • tortìlla chììps
  • sour cream
  • cheese
  • Tomatoes
  • Avocados
  • lettuce
  • lìmes
    SWEET AND SPICY PINEAPPLE SALSA CHICKEN (SLOW COOKER)

INSTRUCTIONS

  1. Place the chìcken ìn the slow cooker then add the rest of the ìngredìents. Start wìth 3 tablespoons hot wìngs sauce and add more at the end of cookìng ìf you aren't sure how hot you want ìt.
  2. Cook on low for 6-7 hours or on hìgh 4-6 hours. When chìcken can shred easìly, remove to a cuttìng board and shred. Mìx the chìcken back ìn the crockpot and allow to cook 30 more mìnutes. Taste and add addìtìonal hot wìngs sauce, brown sugar salt, pepper ìf desìred.**
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  5. Get full recipe >> CLICK HERE

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