Slow Cooker Mango Salsa Chicken ~ NEW 31 Days of FreezEasy Meals

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!

Slow Cooker Mango Salsa Chicken
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 8 hours in slow cooker
Ingredients
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
Directions
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.