Pineapple Salsa Chicken

Source: Mel's Kitchen Cafe
Servings: 6-8

Ingredients:

6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, like Great Northern, rinsed and drained
2 cups mild or medium salsa

Directions:

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. (We did high for about 4-5 hours.)  Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. (I couldn't even move my chicken out - I tried, but it just fell apart on my fork, so I just shredded directly in the pot.)  Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – Mel likes to drain off some of the excess liquid before serving, especially if she's eating it in tortillas, so it doesn’t make everything soggy.  Wrap in a trotilla or serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.  (Or we tried it on top of rice, with the same garnishes ... it was delish!)

*Freezable Option: Mel freezes the leftovers in freezer-safe ziploc bags and either places the frozen portion in her crockpot for a few hours the day she wants to serve it or thaws it the night before in the refrigerator and reheats on low in a saucepan.

Notes:
We basically halved this recipe and cooked it in a small crock pot and it was oodles for us - three meals-worth, actually.  I really liked using it as nacho meat, but serving it with rice was darn tasty, too.  Also, a couple pluses I'm finding to this whole crock pot thing: a) it's oh-so-easy to assemble the recipes that are cooked in them, and b) if you're home all day, you get to smell the yummy deliciousness through your house.  (Or maybe that last one isn't so good after all ...)