Tired the exact same old dinner staples? We understand typical meal genres can seem to be experienced, so we’re cooking up Thai-Mexican fusion! This Slow Cooker Mango Salsa Verde Chicken has everything. Mango and coconut milk add subtle sweetness, while?salsa verde brings a spicy kick. As the naturally creamy and delicious, you may never believe there is absolutely no dairy or gluten inside! Cumin, chili powder, and jalapeno naturally aid in digestion, complete meal is an effective detox. Plus, the fresh new fruit and veggies provide many vital nutrients, so that you can feel good about how yummy its. On top of that, it’s earned in the slow cooker, so meal prep is simple and fast.

This is guaranteed to develop into a regular for ones crock pot rotation. Thai-Mexican is definitely the food genre for the future!

Ingredients

• 3 boneless skinless chicken breasts
• 1 mango, peeled and chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup salsa verde
• 1 jalapeno, seeded and minced
• 2 garlic cloves, minced
• 1 (14 ounce) can lite coconut milk
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped cilantro for garnish

Instructions

1. Place the chicken, mango and yellow peppers within the slow cooker. Whisk the remaining ingredients in a very bowl then pour above the chicken, mango and peppers. Cook on low for 3 to 5 hour or high for A few hours. Remove chicken and shred it. Return chicken to crock pot and mix in.
2. Serve atop brown rice, garnished with cilantro.

Adapted from Carlsbad Cravings.

Other recipes you can enjoy:

One-Pot Pepper Chicken

3-Ingredient Coconut Mango Ice Cream