Ground chipotle chili pepper and fire-roasted diced tomatoes add just the right amount of heat to this tropical take on slow-cooker chicken. We like it served with fresh pineapple wedges, lime wedges and Mexican crema.

Source: Midwest Living
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Ingredients

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Directions

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  • In a 3 ½- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2½ hours. Using a slotted spoon, remove chicken from cooker; cool slightly.

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  • Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.

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  • To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.

Tips

Other serving suggestions: For Mango-Chicken Tinga, add it to huevos rancheros. Use it as a filling for burritos, enchiladas, empanadas, or tortas. Serve the tinga on warmed corn or small flour tortillas for tacos. Serve it on crisp corn tortillas for tostadas.

Nutrition Facts

296 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 86 mg cholesterol; 789 mg sodium. 477 mg potassium; 42 g carbohydrates; 3 g fiber; 16 g sugar; 22 g protein; 0 g trans fatty acid; 1361 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 85 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 3 mg iron;

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