This is perfect for sauteing or browning before you slow cook. Cover and reduce to medium-low to simmer for 10 minutes. Bring to a boil, add rice, salt and pepper. Add broth and salsa to skillet with peppers. To make Slow Cooker Mango Salsa Chicken I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. Add peppers to pan and cook for 2-3 minutes until crisp tender. Slow Cooker Teriyaki Chicken What Slow Cooker Did You Use? I hope you try this recipe out soon! Let me know which salsa you end up using. If you want less sauce then you can drain the liquid before returning the chicken to the pot. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Whether it’s delicious vegetarian or easy vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. Then I used a cornstarch slurry to thicken up the sauce before I added the chicken back in. Heat the vegetable oil in a small saute pan over medium-high heat.

I turned the slow cooker to high and let the sauce reduce on its own while I shredded the chicken. Then I use them in recipes like this.īecause I used frozen chicken there was quite a bit of liquid after the chicken was cooked. It's also great with avocado It will be easier to dice a mango that is still a bit firm, ripe, but not too soft. Typically I buy one bag of thighs and one bag of breasts from Costco. For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. That’s why I love to make this recipe with a combination of the two types of chicken. Add 2 tablespoons oil to the skillet and sear the chicken thighs until. Sprinkle the chicken thighs with salt and pepper on both sides. Personally I love the succulent taste of chicken thighs but I don’t love how many more calories they contain than chicken breasts. Preheat a large cast-iron skillet over medium-high heat. Yum! Next time I will use the chicken in chicken quesadillas with those delicious uncooked tortillas that you find in the refrigerated section of the grocery store. I also used some of the leftover chicken for chicken enchiladas. This very simple and easy recipe took about 3 minutes to get going in the crockpot and tasted like summer! Lots of flavors from the bright salsa. Get the INSTANT POT mango salsa chicken recipe here Slow Cooker Mango Salsa Chicken Serve on tortillas with your favorite toppings. When done cooking shred the chicken with two forks and stir into the sauce. Cover and cook on low for 7-8 hour or on high for 2½-3 hours. Cover with salsa and sprinkle taco seasoning, black pepper, and green chilies over the top. Then coat them in the egg/milk mixture then the breadcrumbs. Lightly pound the chicken breasts with a mallet to flatten.

It’s perfect over rice, on tortillas or over riced cauliflower. Place chicken breasts in the slow cooker. TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. With only 4 ingredients this Slow Cooker Mango Salsa Chicken will be a go-to summer recipe.

Mango salsa chicken recipe food network