Slow Cooker Pineapple Mango Salsa Chicken with Rice

Place the chicken breasts in the slow cooker. Top with the drained pineapple chunks and mango salsa, spreading the salsa evenly over the chicken.

Cover and cook on high for 4 to 5 hours, or until the chicken is fully cooked and shreds easily with a fork. Shred the chicken directly in the slow cooker, then stir it back into the sauce. Switch the slow cooker to warm while you prepare the rice.

Rinse the rice if desired, then add it to a large pot with 9 cups of water. Bring to a boil over high heat, stir once or twice, then reduce to a gentle simmer. Cook until the rice is tender and the water is absorbed, about 15 to 20 minutes. Fluff with a fork and serve the pineapple mango chicken over the rice.