Pineapple Salsa Chicken (crock pot)

Recipe submitted by Birgitta Perrins
(original recipe from Mel's Kitchen Cafe)

6 fresh or frozen chicken breasts
20 oz crushed pineapple
15 oz black beans, drained and rinsed
15 oz white beans, drained and rinsed
2 cups salsa

Place chicken in crockpot. Add the rest of the ingredients on top. Cook on low for 6-8 hours.
Remove chicken, shred and mix back into sauce.
Serve with corn tortillas, sour cream, tomatoes, lettuce, cheese.