Lately, I’ve been a bit addicted to slow cooker shredded chicken – and adding as many great and delicious flavors as possible. This Mango Salsa chicken is PHENOM-ENAL. It’s the perfect about of sweet and spicy, thanks to the salsa and fresh mango.

Let it slow cook the day away, then you just shred the chicken with 2 forks and spoon it all into flour or corn tortillas, taco shells, or onto a pile of rice. YUMMMMM-ilicious!

Also, I love to do half and half of white and dark meat chicken when I make shredded chicken like this. For 4 servings, you’ll need 1 or 2 chicken breasts (depending on their ounces) and 4 chicken thighs. I also recommend doubling up on this and making enough for a second meal – you could “repurpose” this shredded chicken for soup, enchiladas, haystacks…or just have more tacos!

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Slow Cooker Mango Salsa Chicken

Let it slow cook the day away, then you just shred the chicken with 2 forks and spoon it all into flour or corn tortillas, taco shells, or onto a pile of rice. YUMMMMM-ilicious!

Prep Time10 minutes

Cook Time8 hours

Servings - 4 servings

Ingredients 

1x2x3x

• 2 large boneless, skinless chicken breasts
• 3 ripe mangoes seeded and sliced
• 1 cup salsa
• Salt and pepper to taste
• 1/2 cup water
• Chopped cilantro; as optional garnish
• 1 cup brown rice or serve as tacos in corn tortillas
• Fresh veggies, as side dish

Instructions

• Add the chicken breasts, sliced mango, salsa, salt and pepper to slow cooker. Add 1/2 cup of water and set the slow cooker on low and cook for 8 hours.
• Cook rice, as directed on package, if using.
• Prepare veggies.
• Prepare optional garnish.
• Serve Slow Cooker Mango Salsa Chicken topped with optional cilantro over rice with veggies or as tacos in corn tortillas.
• To Freeze: add chicken breasts, sliced mango, salsa and salt and pepper to plastic freezer baggie. Thaw in bowl of water and slow cook as directed.