Slow Cooker Pineapple Chile Verde

Here at The Freezer Cooking Club, we love taking weeknight meals from "OK" to "OLE!" We always have at least one variation of Mexican food because it is cheap, easy, and most importantly, our families eat it.

We found this recipe on The Gracious Pantry and we actually really liked it. For our Freezer Cooking Night, we just threw all the ingredients into a ziplock, so prepping was a snap! I just plopped the whole frozen mess right into the crockpot on low and let it simmer all day. It was glorious. No defrosting required.

Because we only used one chicken breast per family I served the Pineapple Chicken Verde over some protein-packed quinoa and baby spinach. Of course all that healthfulness was helped along with generous amounts of sour cream and cheddar cheese. I was really surprised at how far the meal stretched. I was eating chile verde burritos for lunch for days. Putting the tastiness in toasted tortilla added such a delightful crunch to a fairly sweet and mellow meal.

(As you can see, I managed to capture this bad boy before I devoured it. I liked to cut a bite of burrito and pair it with a bite of fresh baby spinach as an easy way to get in a serving of veggies.)

Slow Cooker Pineapple Chile Verda

adapted from http://www.thegraciouspantry.com/clean-eating-slow-cooker-pineapple-chicken-verde/

Ingredients:

• 2 raw chicken breasts (about 7 ounces each)
• 1 cup crushed pineapple, no sugar added, packed in pineapple juice
• 1/2 cup clean chili verde sauce (I got mine at Trader Joe’s)

Directions:

1. Place the chicken breasts in your slow cooker.
2. Pour 1/2 cup crushed pineapple over each chicken breast.
3. Pour 1/4 cup chili verde sauce over each chicken breast.
4. Cook on low for 4-6 hours or until the chicken easily falls apart when poked at with a fork.

Freezer Directions:
Just pour all the ingredients in a ziplock bag and freeze. Defrost or place in crockpot frozen. Cook as directed above.