Pineapple Salsa Chicken

1 pound chicken breasts

1 jar salsa

1 can black beans (optional)

Diced zucchini 

1 can pineapple with juice or frozen pineapple chunks

Place chicken in crock pot. Pour salsa on top. Top with beans if using. Cook on high 4-6 hours or low 6-8 hours. One hour before eating add zucchini and pineapple with juice if needed.

Shred chicken and serve on your choice of tortillas (I use Ezekiel sprouted grain tortillas) as tacos or quesadillas with toppings such as avocado, sour cream, cilantro, extra salsa or poco de gallo.