Did you ever have one of those weeks that was so crazy-busy that you felt like you couldn’t catch up? (Like with field trips, carpet cleaning, playdates, and planning for a weekend out-of-town.)
And then, added to that, your kids get colds and your washing machine breaks?
Well, that was my week.
Even with all that going on, we still needed to eat. (Crazy, I know.)
I was perusing one of my good friend’s favorite recipe sites, Mel’s Kitchen Cafe, and I saw a recipe so simple, so easy and quick, that I had to give it a try.
And this week turned out to be a perfect week to make it.
Pineapple Salsa Chicken, from Mel’s Kitchen Cafe
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, rinsed and drained
2 c mild or medium salsa
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – drain off some of the excess liquid before serving, especially when eating it in tortillas. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.
Okay, let’s get this out of the way first thing – it does not look pretty. It’s kind of a hodge-podge of the beans, chicken, and pineapple. But it sure does taste good. I ended up adding some fresh cilantro and served it with a little hot sauce, sour cream, and grated sharp cheddar cheese – all on a warmed flour tortilla.
It only took five minutes (literally five minutes) to put together. There was no cutting, chopping, prepping, or anything of the sort. It was a dump-and-go kind of meal (another food term I need to copyright ).
And it was exactly what we needed this week.