Tuesday, January 7, 2014

Crock Pot Pineapple Salsa Chicken Taco Bowls




Well, it's day 2 of this major cold snap and day 2 of being stuck inside the house. I actually have gotten a lot accomplished. We are currently converting my sons room from a nursery to a big boy room and have spent the last couple of days painting and reorganizing. So, I figured today was the perfect day for a crock pot meal. I love this chicken dish. It's sweet and spicy and is a family favorite.

Crock Pot Pineapple Salsa Chicken Taco Bowls
Serves 4
WW PP=9
Cal 348, Carbs 51.2, Fat 6, Fiber 3g, Protein 26

Ingredients
16 oz. boneless skinless chicken
1.5 cups salsa
1 cup crushed pineapple, drained
1 tbsp. chili powder
1 tsp. garlic powder
4 cups cooked rice (I used brown)
2 cups tortilla chips, divided among four bowls
shredded cheese, lettuce, tomatoes, cilantro, sour cream or any other toppings of your choice

Arrange chicken in the bottom of the crock pot. Season chicken with chili and garlic powder. Top with salsa and pineapple. Cover and cook on low for 4 hours. Shred chicken and serve over a bed of rice and tortilla chips. Top with cheese and any other toppings of your choice. Enjoy!

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