Author Notes
Shredded chicken in a tomato-mango sauce. —Jewels Phraner
Continue After Advertisement
Ingredients
-
1
onion
-
1
mango
-
3
garlic cloves
-
1 cup
rice
-
8
frozen, skinless, boneless chicken thighs
-
14.5 ounces
diced tomatoes, undrained
-
1 3/4 cups
chicken broth
-
1 cup
mango nectar
-
1 1/2 teaspoons
chipotle chili powder
-
1 teaspoon
salt
-
1/2 teaspoon
cumin
-
1/2 teaspoon
ground ginger
-
1/4 teaspoon
cinnamon
-
1/4 teaspoon
pepper
Directions
-
Peel and cut onion into wedges. Use a knife to peel the thick skin away from the mango and then cut the fruit away from the core. Chop up the flesh. Peel the garlic.
-
Add the produce to the bottom of the slow cooker, then the rice and chicken. Pour the tomatoes, chicken broth and mango nectar on top. Add the spices and salt.
-
Cook on high for 4-5 hours or low for 7-8 hours. Shred chicken before serving, if desired.
See what other Food52ers are saying.