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Slow Cooker Mexican-Style Chicken
1/2 cup tomato salsa
1/2 cup chipotle salsa
1/2 cup pineapple preserves
1 pound skinless, boneless chicken
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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