{Pineapple Salsa Chicken (Crock-Pot)}

• 6 Fresh or frozen chicken breasts
• 1 (20 oz.) can crushed pineapple, drained
• 1 (15 oz.) can black beans, rinsed & drained
• 1 (15 oz.) can white beans, rinsed & drained
• 2 cups salsa

Place chicken in slow cooker and cover with remaining ingredients. Cooke on low for 6-8 hours. Remove chicken, shred, and mix back in with other ingredients. You can serve this as taco or burrito filling, on nachos or in a salad. The mixture can be a bit runny so I served it with a slotted spoon. This recipe serves 6-8, I halved it for Dan and I and we still had a bit leftover.