Do you want an easy, 3 ingredient dinner without a ton of work? Make this Slow Cooker Chicken With Pineapple in your Crockpot or Instant Pot and serve it over rice, in a sandwich, or on top of a salad!
Cooked white rice, rolls or a salad for servingoptional
Instructions
Slow Cooker Instructions
Place chicken breasts into pot.
Pour Sofrito and crushed pineapple and it's juices onto the top of the chicken breasts.
Cover the pot and cook on high for 4-6 hours.
Remove cover, shred chicken and stir to combine.
Serve immediately with chopped cilantro over the top.
Instant Pot Instructions
Place chicken breasts into pot.
Pour Sofrito and crushed pineapple and it's juices onto the top of the chicken breasts.
Cover the pot and set the Instant Pot to manual high pressure for 12 minutes. Set the gasket to sealing.
Once the 12 minutes is up to a natural pressure release for 15 minutes and then do a quick release.
Remove cover, shred chicken and stir to combine.
Serve immediately with chopped cilantro over the top.
Video
Notes
Trim any extra fat from the chicken breasts to that it's all meat and nothing weird or chewy.
You don't even have to stir the ingredients- this is a true dump-and-go recipe.
I always taste it before serving and if you feel it needs salt and pepper, you can totally add it (specific to your taste) but don't feel like you need to!
Prep Ahead- You can place all the ingredients into a zipper bag and freeze or have it prepped in your fridge for a day or two later.
Storage and Leftovers- This will last up to 4 days covered in the refrigerator. up to 3 months in the freezer.