Seriously. I don’t even use my crockpots as often as you’d think. (And yes, that was plural. I have three, of varying sizes; all three have been gifts. I’m not complaining. It’s nice to have the right size for a recipe.) My oldest used to have texture issues with crockpot chicken, and, well, whatever. The point is that while I can go months without using any of my crockpots, I’ve been really enjoying them lately. Last night I made one of my staples, Mel’s Pineapple Salsa Chicken, which never fails to please…well, except for the middle, who doesn’t care for anything that might be construed as Mexican food. Ah, well. The rest of us are fans, and it’s beautifully easy. You can make it as is, which is perfectly fine, or you can make it the way I do, which is not radically different, but here goes.
1)I don’t drain the pineapple. The first time I made it I missed that step, decided I liked it just fine, and never bothered. I also don’t bother draining off the liquid, but then, I like to err on the side of moist. I have dry mouth issues.
2)I add 2 T of brown sugar to bring out the sweetness a bit. This is optional, of course. I’m not even sure how noticeable it is.
3)I add an extra can of black beans and only use 5 chicken breasts, unless they’re on the small side.
There you go! I always serve it with chips, salsa, sour cream, chopped tomatoes, cheese, and olives. The kids and I eat taco salads with crushed chips as a base. My hubby adds his toppings to the crockpot mixture and scoops it with the chips. Either way, it’s a winner, and it makes enough for two dinners plus. It also freezes beautifully.
Need I say more?