That's exactly what happened last week after I pulled out chicken and simply stared at it. I was totally clueless as to what to make with it. Do I fry it, bake it, make a casserole? I saw a jar of pineapple chipotle salsa, cans of pineapple and a plan began to take form. I pulled out green bell peppers and onion from the refrigerator and began dicing. Then came the crock pot into which I dumped it all, set it on high and said to myself, "Good Luck!". Four and one half hours later on, the chicken was tenderly cooked; the sauce looked thin, but was quickly fixed with an addition of cornstarch whisked in. Served over white rice, it was amazingly delicious; score one for the "throw it all in and good luck" technique.
Pineapple Chipotle Chicken
6 frozen boneless, skinless chicken breasts1 cup diced green bell pepper
1 cup chopped onion
1 (16 oz.) jar pineapple chipotle salsa
1 (15 ¼ oz.) can pineapple slices, drained (drink the juice, it's tasty!)
2 Tbsp. cornstarch
3 cups cooked rice
Line sides and bottom of pot with chicken; place bell pepper and onion in center. Pour salsa over all; cover with pineapple slices.
Cook on high for 4-5 hours; until chicken is thoroughly cooked. Carefully remove pineapple and chicken; mix cornstarch together with remaining ingredients in pot to thicken sauce. Serve chicken breast and pineapple slice (s) over rice; spoon sauce from pot over all.
Makes 6 servings.