- Prep Time: 4 h 10 m
- Calories: 238 kcal
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Categories
/ World Cuisine
/ Latin American
/ Mexican
Ingredients
Directions
- Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture.
- Cook on Low until chicken is tender and easily shredded, 3 to 4 hours.
- Remove chicken to a cutting board; shred with 2 forks.
- Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.
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