Slow Cooker Pineapple Chicken Verde Recipe

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This slow cooker pineapple chicken verde recipe was a hit! It’s super easy to make, takes only minutes to prep, and your slow cooker does all the heavy lifting!

Clean Eating Slow Cooker Pineapple Chicken Verde Recipe

I get my inspiration as I’m driving along on the freeway, or when Mini Chef asks for some strange concoction, or even still from Pinterest or from some random photo in a book somewhere. Creating recipes is my passion. I love every second of it. I love playing with flavor combinations in my mind, or going to my cabinet to see what I have on hand as a challenge. Creating recipes is, for me, much like painting is to a painter. My pots and pans are my canvas, and food is my paint. A splash of broth here or a smattering of spices there, it really is an artistic sort of outlet for me. I love to create things, and food is an endless medium for creation.

This time around, I kept my creation very simplistic. But I find that beauty often lays in simplicity, and this dish was no exception. This chicken would be wonderful used for tacos, or simply served with some rice and veggies.

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Clean Eating Pineapple Chicken Verde

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Slow Cooker Pineapple Chicken Verde Recipe

Clean Eating Slow Cooker Pineapple Chicken Verde Recipe

Slow Cooker Pineapple Chicken Verde Recipe

5 from 1 vote
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 4 servings
Calories: 211kcal
Author: Tiffany McCauley



  • 2 large chicken breasts (about 7 oz. each)
  • 1 cup crushed pineapple no sugar added, packed in pineapple juice
  • ½ cup clean chili verde sauce (store-bought or homemade – see link above)


  • Place the chicken breasts in your slow cooker.
  • Pour ½ cup crushed pineapple over each chicken breast.
  • Pour ¼ cup chili verde sauce over each chicken breast.
  • Cook on low for 4-6 hours or until the chicken easily falls apart when poked at with a fork.
  • Serving Suggestions: Serve over brown rice or quinoa and with a green side salad.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 211kcal | Carbohydrates: 23g | Protein: 21g | Fat: 3g | Cholesterol: 63mg | Sodium: 319mg | Potassium: 599mg | Fiber: 1g | Sugar: 21g | Vitamin A: 275IU | Vitamin C: 15.6mg | Calcium: 28mg | Iron: 0.8mg

From the Gracious Pantry archives. Originally posted March 11, 2013.

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  1. So is it the Salsa Verde from Trader Joe’s? I didn’t find a chill verde sauce, just TJ’s Salsa Verde. Thanks!

  2. Does anyone know where you can buy the Chili Verde in Australia? I can’t find it anywhere and wanted to make it this week 🙁

    1. Leah – Have you tried It might not arrive by this week, but it’s an option…

  3. I’m new to clean eating, and have a general and/or specific question. I have a poultry allergy (actually anything with feathers, birds too). Do you think I could substitute pork chops or pork loin for the chicken? Thanks!

  4. Hi! I’m trying to get back into doing some freezer meal preparations. Would this recipe freeze well? I would assume, if it does, I could put the chicken in a bag and then cover them with the pineapple and chilli verde sauce and freeze?

    1. Amy – I would just cook everything and freeze in portions. Unless you are trying to pre-prep meals. In that case, yes. The way you describe would work. 🙂

  5. I really enjoyed this recipe except that I find chicken always gets dry when I cook it in the slow cooker. Can you recommend a modification for the oven? Thanks in advance! This was my first recipe if yours I have made and it won’t be the last.

    1. Lynn – If the meat is dry, chances are your slow cooker is too big for that amount of meat. You could make a double batch and freeze it, or get a smaller slow cooker. I’ve never made it in the oven, but I would guess you would just bake the chicken, shred it with forks or a processor, then mix everything else in.

  6. I just found your website and this is the first recipe that I tried. It turned out delicious! I used 3 chicken breasts for a total of (5) 3/4 cup servings. I am eating it over cooked spinach for my lunch today. The flavors are wonderful!

  7. Your video shows equal parts pineapple and salsa verde, but the recipe shows double pineapple from salsa verde. What is best? Thanks! I’m making it tomorrow.

    1. Brigid – Follow the recipe here on my blog. I may have made a mistake in the video. I hope you enjoy it!

  8. What size slow cooker do you use for this recipe? I’m thinking it would fit in my small 1.5-qt, but may take a longer cooking time.

    1. Julie – I used my small one as well, so if you follow the directions as stated, it should be okay. You may want to check with thermometer at the end though, just to be sure.

  9. Would I just double everything if I wanted to make extra

  10. I made this tonight, and it’s a new favorite! The whole family loved it! I served them in hard taco shells with a bit of sour cream on top. Such a genius recipe. We have liked every one of your recipes so far

  11. Making this now. I really wanted to cook the rice with it just like I do with cream of chicken and rice bit wasn’t sure if there was enough liquid in it. Any thoughts for next time?

    1. Nicole – Sorry, no. I didn’t formulate this recipe for cooking rice. In theory, you could use chicken broth as per package directions (subbing for water) and add the broth and rice to the pot. But I have no idea how that would turn out. If you try in, let me know how it goes! 🙂

  12. Mindy gambrell says:

    Calorie content?

    1. Mindy – I no longer offer nutrition data. But has a great calculator. Very easy to use.

  13. Feliza Koon says:

    Okay. I got the recipes mixed up. I had two I wanted to try so I put the chicken in the post, then the pineapple, then the salsa verde, then I added a bag of gold & white corn. (oops) – I hope it turns out okay. 🙂

  14. Susan Quesada says:

    Hello, just stumbled onto this recipe. I’m considering making it into a freezer meal for my daughter who is away at college. She is very sensitive to spicy food. Is this spicy or does the pineapple cool it down? Thanks!

    1. Susan – That is totally dependent on the salsa verde sauce you use. The pineapple doesn’t really cut back on any actual spice, so you’ll want to use a very mild sauce.

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