Ingredients
2 lbs. boneless, skinless chicken breasts or thighs
1 jar Cooper’s Mill Pineapple Salsa (16–24 oz) sold in store
1 can black beans, drained and rinsed
1 can corn, drained
3 tbsp Buona Cucina Al Pastor Taco Seasoning or more to taste
2 tbsp Buona Cucina Baklouti Fused Olive Oil
Juice of ½ lime (optional but recommended)
Salt and pepper, to taste
Fresh cilantro (optional, for garnish)
Directions (Choose Your Cooking Method)
Assemble the dish (same for both methods):
Place chicken in your slow cooker or baking dish. Sprinkle evenly with Buona Cucina Al Pastor Taco Seasoning.
Top with Cooper’s Mill Pineapple Salsa, then add black beans and corn.
Drizzle with Buona Cucina Baklouti Fused Olive Oil.
Cook using one of the following methods:
Crock Pot:
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
Oven:
Cover tightly with foil and bake at 375°F for 35–40 minutes. Remove foil and bake an additional 10 minutes.
Finish the dish:
Shred chicken slightly with two forks and stir everything together.
Stir in lime juice, taste, and adjust seasoning with salt and pepper as needed.
Serving Ideas
Serve in tacos, over rice, in burrito bowls, or topped with avocado, sour cream, or queso fresco.