Pineapple Salsa Chicken

6-8 chicken thighs or 4-6 breasts (boneless/skinless)
1- 20 oz. can pineapple, juice drained
16 oz. salsa

Place chicken in freezer bag, cover with salsa and pineapple. Freeze. Defrost overnight in the fridge. Cook in slow cooker on low for 6-8 hours. Serve with rice.