CLEAN PLATE: Recipe for Pineapple Salsa Verde Chicken
My favorite kitchen appliance is, hands down, my slow cooker. At least once a week, I rely on the bulky, electric, ceramic cooking pot. I can vaguely remember life before I learned to rely on it: our weeknight dinners would often not be ready before 8 p.m., and the cleanup afterwards was almost not worth it. Not only would baking sheets, pots and pans be lined across my countertops, but I’d also have a sink full of cutting boards, knives, and smaller dishes used for meal prep.
In the 70’s, slow cookers were marketed to women in the workforce with the promise that it could help get dinner on the table while they put in an eight hour day at the office – a selling point that still works almost fifty years later. On top of that, though, the slow cooker is capable of so much more than stews and one pot dinners. Why not make a loaf of fresh bread while you run errands, or have a French toast casserole ready when you wake in the morning? Better yet, make your house smell fragrant and take the edge off a long work week with slow cooker mulled wine.
In a nutshell, my appreciation for my slow cooker runs deep, and it has served me in so many ways, from being a vessel for five star recipes to simply keeping a dish warm so that I have room for something else in the oven. This recipe is ever so simple and inexpensive, and it’s so delicious that I make it at least twice a month. Served over rice, in a wrap, or as a topping for nachos, it’s a family favorite. And all credit goes to my trusty slow cooker.
Pineapple Salsa Verde Chicken
Inspired by Mangia Paleo
1 ½ lbs chicken breast
2 cups salsa verde
1 can crushed pineapple (in juice)
Combine all ingredients in pot of slow cooker. Cook on high for four hours. When finished, shred chicken with forks and stir. If you prefer, serve with fresh lime and cilantro. •