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!
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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RECIPES USED:
Slow Cooker Pineapple Chicken Verde Recipe
Slow Cooker Pineapple Chicken Verde Recipe
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Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
From the Gracious Pantry archives. Originally posted March 11, 2013.
OK this sounds so good! I will be making this tonight.
Got this in my email this morning and am making it tonight! I am using fresh pineapple since I have a kiddo with a metal allergy but I am very excited! Serving with rice pilaf, roasted asparagus and green garden salad (kale, spinach, green leafy etc..) I am excited its cooking now! <3
I hope you enjoy it. 🙂
Wow! How simple and yummy! I love adding pineapple to about everything so I am excited to try this!!
I just discovered your website and it’s outstanding! I will be trying your recipes and I think so many women can relate to your story. Thanks for sharing and keep up the great work you do.
Thanks Pam!
This was an easy and quick recipe! It was great with rice but I think ill try tacos next time! I added some jalapeños to add a kick to it. It was great!! Thank you!!!
This is amazing! I made it last night, and it didn’t look like the picture exactly, it was muh more liquidy. But the flavor was to die for!
This looks and sounds inceredible. I do have to track my calories though and I don’t see any information. I know it varies, but with what you used, how many calories are in this dish?
Once you have your verde sauce, you can enter the entire recipe into a nutrition calculator on line. It really will depend on the sauce.
Drain the pineapple or not?
If it’s crushed pineapple, no. If it’s chunks, yes, you can drain it.
Just made this! LOVE IT!!!
I’m new to clean eating so this might be a silly question. How do I know if chili Verde is clean? No trader Joe’s around here.
This should help: https://www.thegraciouspantry.com/reading-labels-for-clean-eating/
Can this be made with fresh pineapple?
Jolene – Sure!
Oh my goodness. I have been wanting to make this recipe for awhile now and am finally getting around to it. The smell coming from my kitchen is amazing. I have brown rice going to eat it over. I threw in some sliced fresh jalapeno for some kick and will probably top with some chopped fresh cilantro. Not sure what green side I will have yet, maybe a salad with home-made cilantro avocado dressing.
Deb – Sounds like a wonderful dinner!
Making this tonight over brown rice and some roasted Brussels sprouts! YUM!
Jessica – Sounds wonderful!
Made this today! It was wonderful and my 6 and 7 year olds ate seconds! Also, want to add that it was perfectly done right at 4 hours, I shredded it in the crock pot and turned it to the warm setting while I cooked my rice! Loved it.
Katie – Fantastic! 🙂
This recipe looks so yummy and easy! I already bought the pineapple and the chili verde sauce from Trader Joe’s. When I use the crock pot, I prefer to cook on a high setting. Would it be possible to cook this recipe for a shorter time on high? Thanks.
Mona – If the chicken is raw (which it should be), not frozen, you’ll probably get it cooked on high in about 3-4 hours. Just be very sure the chicken is completely cooked. It should easily shred when stirred.
Would it be possible to use drumsticks or thighs for this recipe?
Mona – You could, but you’ll obviously want to remove the bones before stirring it up to shred it.
Hi! I’ve recently started to clean up my diet and your website is AWESOME!!
Quick question on this recipe: the ingredients lists 1 cup pineapple and 1/2 cup chili verde sauce, but the directions say to add half those amounts in to crock pot- am I reserving the rest for a side sauce?
JoAnn – No, since you are putting 2 breasts in, you will put half the sauce on one and half the sauce on the other. Sorry for the confusion.
Thank you! It DOES say over each chicken breast doesn’t it?!? :/ Am running home on lunch break to get it going and can’t wait to try tonight over some quinoa!!
JoAnn – Yes, it does. I believe it’s step 2. 🙂
If I was going to add jalepeno, should I just wait until it’s completely cooked or should I add them earlier?
Katie – I would add it in to begin with and cook it with everything else.
Silly question…No Trader Joes here & all I could find at my local Hy-Vee is Salsa Verde. Is this the same as Cili Verde?
Also, I need to make this for our large family & will be using 6-7 chicken breasts. I’m assuming I just adjust the other two ingredients accordingly?
Thanks SO much! Love your recipes. Just made the spinach & strawberry salad with strawberry vinegarette tonight…Loved it!!!
Ronda – It’s hard to say without seeing the bottle, but my guess is that they are indeed the same. And yes, just use a larger slow cooker and multiply the salsa and pineapple accordingly. I hope you enjoy it! 🙂
*Chili Verde 🙂
I just made this tonight and it was AMAZING. It was just the right amount of spice to be interesting, but the pineapple made it sweet, too.
Allison – Thanks for letting me know! Glad you enjoyed it. 🙂
I left this in the slow cooker for my hubby since I had to work late yesterday. He looooves spicy food so I tossed in some extra hatch green chiles I had. This recipe is to die for! Thanks so much for all you do- I have made a ton of your recipes and they have all turned out wonderfully. I couldn’t talk my husband into clean eating until I made him some of your recipes- now he believes me when I say, “Just because it’s clean, doesn’t mean it won’t be delicious!”
Kendall – Awww, thank you! That’s the best kind of compliment! 😀
so is this spicy or what is the flavor like
sarah pena – the slow cooker really mellows the actual spice. So I wouldn’t say this is really spicy. Have you ever had a green salsa?
My kids LOVE this rolled up in corn tortillas!
Sarah – Awesome!! 🙂
So is it the Salsa Verde from Trader Joe’s? I didn’t find a chill verde sauce, just TJ’s Salsa Verde. Thanks!
Jeanette – Yup! clear bottle, white and green label, green sauce. That’s the one!
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 🙁
Leah – Have you tried amazon.com? It might not arrive by this week, but it’s an option…
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!
Cheryl – I don’t see why not. Should work fine. Let me know how it goes!
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?
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. 🙂
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.
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.
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!
Abigail – Wonderful! I’m so happy you enjoyed it! 😀
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.
Brigid – Follow the recipe here on my blog. I may have made a mistake in the video. I hope you enjoy it!
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.
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.
Would I just double everything if I wanted to make extra
Crystal – Sure!
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
Shea – Yay! That makes me so happy! Enjoy! 😀
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?
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! 🙂
Calorie content?
Mindy – I no longer offer nutrition data. But MyFitnessPal.com has a great calculator. Very easy to use.
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. 🙂
Feliza – I’m sure it will be fine. 🙂 Let me know how you like it!
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!
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.