So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.
Ingredients
- 1.5 packages chicken breast tenderloins , 16 ounce
- 1 package taco seasoning , 1 ounce
- 1 container mango-peach salsa , 16 ounce
- 1 teaspoon cayenne pepper , or to taste
- 1 teaspoon chili powder , or to taste
- 1 teaspoon garlic powder , or to taste
- salt to taste
- 1 can pineapple chunks , 20 ounce
- 1 medium onion , sliced
Instructions
-
1
Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
-
2
Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
-
3
Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.
Nutrition Facts
Per serving
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