Heather C Heather C is a married, mom of three: big sis Lily and identical twins Natalie and Sophia. She has been guest blogging for Mumbling Mommy since February of 2012 and began working as a Social Media Editor in 2014. After nearly a decade in banking, she now works part time at a doctor's office specializing in breastfeeding medicine and spends the rest of her days in her Midwest home as zookeeper/stay-at-home-mom. Heather C is also a runner, hiker, yogi, bike rider and more. She reads when she finds more than a few minutes to herself and she hosts a lot of pajama dance parties in her kitchen. In her spare time, she's the co-leader for her daughter's Girl Scout troop and an active member of the school's Parent-Teacher Committee as well as a certified postpartum doula.

I love to make this pineapple peach salsa chicken recipe in the crock pot during the warmer months. Many families love their crock pots in the winter. You can make stews and soups and chili. Lots of soul-warming meals. It’s looking a lot more like springtime, though, around most of the country. For most people, that means a change in the menu.

For us, that change-up doesn’t mean storing our crock pot. Crock pots are definitely for every season. They are great in the summer for not heating up the whole house to cook a meal. They are great in the fall to have a hearty meal waiting when you get home from a family hike. And they mostly definitely are good in the spring when you are itching to get outside during as many of the daylight hours as possible after being cooped up during the cold winter.

This is the perfect recipe for those days. Start it in the morning and go spend the day in the fresh air. It’s ready in 8 hours or less. It’s full of color and has a wonderful sweet and spicy flavor.

Ready to give this crock pot pineapple peach salsa chicken recipe a try?

 

Pineapple Peach Salsa Chicken Recipe Ingredients:

  • 1-2 lbs. of frozen boneless chicken breasts (I use 3 large breasts equaling about 20 ounces total. We eat fairly moderately and it’s enough for 2 meals worth for 2 adults and 3 young children.)
  • 2 cups of pineapple peach salsa (Feel free to use any brand you like or even make your own. We use the Archer Farm’s brand from Target.)

***The recipe is basically complete. I like to add more fresh fruit and vegetables to mine, but if you are in a time crunch, all you need is the above two items. Toss them in the crock pot, cover, turn on low and cook 6-8 hours. Shred the chicken when you get home and serve over baked sweet potatoes (trust me on this one!) with a side of fresh green beans, steamed peas or a garden salad.

Other suggested ingredients for added flavor are:
  • Fresh pineapple chunks (about 2 cups)
  • Diced onion (about ¼ an onion)
  • Red, yellow or green bell pepper (as little or as much as you like)
  • A splash of lemon juice
  • Minced garlic (1/2 – 3 tsp. depending on personal preference)
  • 1 cup plain Greek yogurt or ½ cup of sour cream
  • A dash of cayenne pepper for added heat
  • Salt and pepper to taste once served

The ending result is a flavor combination that I simply didn’t expect. It’s not even an easily describable flavor. It just simply works. We love using organic corn tortilla chips to scoop up the sweet potato and chicken.

Now go enjoy the fresh air and stop worrying about what’s for dinner. It’s already cooking!

 

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Category: Recipes

Tags: Crock Pot