Slow Cooker Mango Chicken Tinga

Slow Cooker Mango Chicken Tinga

This dish was on my “to make” rotation for a while. I was unsure how it would turn out, but it was a CrockPot meal and I wanted to try it. It actually was pretty tasty! I am always on the look out for easy recipes that are dairy-free for my husband.

I found the recipe on the Better Homes and Gardens website. It didn’t have a picture with the recipe so I was unsure how it would turn out, but it doesn’t look too bad – perhaps a yellow plate was a poor choice.
Slow Cooker Mango Chicken Tinga

 

What you need:

  • 1 sweet onion, cut into small wedges
  • 1 mango, seeded, peeled, and diced
  • 2 pounds boneless, skinless, chicken breast
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 – 14.5 oz can diced tomatoes, undrained
  • 1 – 14.5 oz can reduced-sodium chicken broth
  • 1 cup mango nectar (I used Kearns)
  • Hot Cooked Rice (1/2 cup per person)

Topping Options:

  • Fresh pineapple wedges
  • Lime Wedges
  • Sliced green onions
  • Cheese

What you do:

  1. In a slow cooker (I used a 4-quart) place onion and mango. Top with chicken, garlic, salt, cumin, ginger, and cinnamon.
  2. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
  3. Shred/dice chicken and return to mixture. Let cook 10 minutes.
  4. To serve, add a big scoop of rice to each bowl and spoon mixture on top. Serve with desired toppings. Enjoy!

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