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Preparation time: 30 minutes
Cooking time: 4 to 5 hours – low; 2 to 2½ hours – high
Servings: 6
Ingredients:
2 lbs. chicken thighs, skinless
1 sweet onion, cut into wedges
1 mango, halved, seed removed, peeled then chopped
3 garlic cloves, minced
1½ tsp ground chipotle chile pepper
½ tsp ground cumin
1 tsp salt
½ tsp ground ginger
1 (14½ oz.) canned fire-roasted chopped tomatoes, (don’t drain)
¼ tsp ground cinnamon
1 (14½ oz.) canned low-sodium chicken broth
Hot cooked rice
1 cup mango nectar
Optional Ingredients:
Lime wedges
Fresh pineapple wedges
Mexican crema
Green onions slices
Directions:
1. Place the onion and mango in a 3½ to 4 qt slow cooker then top with chicken, garlic, chipotle pepper, cumin, cinnamon, salt and ginger.
2. Pour the tomatoes, mango nectar and chicken broth on top. Cover the slow cooker then cook on low-heat setting for 4 to 5 hours or for 2 to 2½ hours on high-heat setting.
3. Take out the chicken with a slotted spoon then let it cool a bit.
4. Remove the chicken bones then throw them away. Shred the chicken then return to the cooking liquid in the slow cooker.
5. Once done, transfer the chicken mixture with a slotted spoon to shallow bowls. Afterwards, add a big spoonful of cooked white rice to each bowl.
6. Ladle broth around rice and chicken then serve with lime and pineapple wedges, sliced green onions, and Mexican crema, if you like.
