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

Slow Cooker Pineapple Chicken Verde in a white bowl.

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
  • Β½ cup clean chili verde sauce (store-bought or homemade – see link above)


  • Place the chicken breasts in your slow cooker.
  • Pour Β½ cup crushed pineapple over each chicken breast.
  • Pour ΒΌ 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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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom.Β I create healthy, clean eating recipes for everyday living.

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  1. OK this sounds so good! I will be making this tonight.

  2. Jessamyn Patterson says:

    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

  3. Wow! How simple and yummy! I love adding pineapple to about everything so I am excited to try this!!

  4. 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.

  5. This was an easy and quick recipe! It was great with rice but I think ill try tacos next time! I added some jalapeΓ±os to add a kick to it. It was great!! Thank you!!!

  6. 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!

  7. 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?

    1. 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.

  8. Drain the pineapple or not?

  9. Just made this! LOVE IT!!!

  10. 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.

  11. Jolene Ann says:

    Can this be made with fresh pineapple?

  12. deb thomas says:

    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.

  13. Jessica Grimes says:

    Making this tonight over brown rice and some roasted Brussels sprouts! YUM!

  14. 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.

  15. 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.

    1. 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.

  16. Would it be possible to use drumsticks or thighs for this recipe?

    1. Mona – You could, but you’ll obviously want to remove the bones before stirring it up to shred it.

  17. 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?

    1. 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.

  18. 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!!

  19. If I was going to add jalepeno, should I just wait until it’s completely cooked or should I add them earlier?

  20. 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!!!

    1. 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! πŸ™‚

  21. 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.

  22. 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!”

  23. sarah pena says:

    so is this spicy or what is the flavor like

    1. 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?

  24. My kids LOVE this rolled up in corn tortillas!

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