Crock-pot Tortilla Chicken

Another give away recipe. This comes from my friend Samantha. We grew up in the same small town in Utah. And made a lot fun memories growing up. This recipe was kind of the similar to shredded chicken taco's that I have done in the past. But it as a different tangy taste. This time I put it over tortilla chips but you could put it in soft shell tortilla too.

Crock-pot Tortilla Chicken

6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, like Great Northern, rinsed and drained
2 cups mild or medium salsa

Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.