Slow Cooker Pulled Chicken Tacos with Mango Salsa

Prep time

15 minutes

Cook time

240 minutes

Servings

6

Yield

6 servings (about 12 tacos)

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs
• 1 cup (240 ml) salsa roja or your favorite tomato salsa
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn or flour tortillas
• For the mango salsa:
• 1 ripe mango, peeled and diced
• 1/2 cup (75 g) red bell pepper, diced
• 1/4 cup (40 g) red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Salt to taste

Instructions

1. Prepare the Slow Cooker Pulled Chicken Place the chicken breasts or thighs in the slow cooker. In a small bowl, combine salsa roja, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the chicken, coating evenly. Cover and cook on low for 4 hours or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
2. Make the Mango Salsa While the chicken cooks, combine the diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt in a bowl. Mix well and refrigerate to let the flavors meld.
3. Shred the Chicken and Assemble Tacos Once the chicken is cooked through, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to soak up extra sauce for 5-10 minutes on warm. Warm the tortillas according to package instructions or over a skillet. To assemble, spoon the pulled chicken onto each tortilla and top with a generous amount of mango salsa.