Pineapple Salsa Verde Chicken

The hardest part about eating clean is making the time to cook all the meals. That’s why I would suggest investing in a slow cooker. You just put everything in one giant ceramic bowl, plug it in, go hunt and gather other food like a true caveman, and come back to a cooked meal! I can barely take how easy this was to make.

pineapple chicken verde


  • 1 pound chicken breast
  • 1 12 oz jar of salsa verde
  • 1 16-20 oz can crushed pineapple (watch out for hidden corn syrup or acids)
  • 1 medium white onion, chopped
  • 2 garlic cloves, minced
  • sea salt and pepper to taste
  • 1/2 cup jalapenos, chopped (optional)


Put all ingredients in slow cooker. Cook on high for 4 hours. When done, shred it all with a fork. Top with cilantro and lime.


19 thoughts on “Pineapple Salsa Verde Chicken

  1. Kristen

    That looks pretty awesomely simple. If you have a pineapple slicer, you don’t even need a can. It’s a corkscrew. No pineapple peeling or coring required.

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  5. John Goucher

    This was amazing! I added a heaping tablespoon of coconut oil with about 15 minutes left and it made a nice finishing touch. Thanks for sharing this.

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  9. Tiffany

    Can you do this with an instantpot? Poultry setting perhaps? What are your thoughts? Thank you so much for this recipe and all your recipes! They are so delicious and simple enough for an amateur cook like myself!

  10. Hannah L.

    I’m making this meal as part of a slow cooker/recipe swap. The requirement is for the meal to feed 5 people (two adults and 3 kids). This doesn’t seem like enough for that many. Do you recommend doubling the recipe?

What do you think?

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