6 fresh or frozen chicken breasts
1 (20 oz) can crushed pineapple, drained
2 (15 oz) beans, rinsed and drained (You can use any kind you want. In this one I used a can of Kidney beans and a can of pinto. Black and White beans would be good too.
2 cups mild or medium salsa
Cheese, sour cream and avocados for toppings
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6-8 hours. Shred chicken and mix everything up real good. I like to serve it on Mrs. Vigil's tortillas with cheese and sour cream and sliced avocados.
This makes a ton so I usually freeze the leftovers.
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