I lived in the Caribbean as a child, and the fresh tropical fruits in this slow-cooked chicken bring me back to my childhood. What a wonderful dinner!
—LISSA NELSON PROVO, UT
PREP: 25 MIN. • COOK: 5 HOURS • MAKES: 16 SERVINGS
2 medium mangoes, peeled and chopped
1 1/2 cups cubed fresh pineapple or canned pineapple chunks, drained
2 medium tomatoes, chopped
1 medium red onion, finely chopped
2 small Anaheim peppers, seeded and chopped
2 green onions, finely chopped
1 tablespoon lime juice
1 teaspoon sugar
4 pounds bone-in chicken breast halves, skin removed
3 teaspoons salt
1/4 cup packed brown sugar
32 taco shells, warmed
1/4 cup minced fresh cilantro
1. In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken meat from bones; discard bones.
3. Shred chicken with two forks. Return chicken, reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro.
FREEZE OPTION Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.