I lived in the Caribbean as a child and the fresh tropical fruits in this delectable chicken entree take me back to my childhood.
—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 the chicken is tender.
2. Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1 /2 cup juices. Discard the remaining juices. When cool enough to handle, remove chicken from bones; discard the bones.
3. Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to the 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.
PER SERVING 2 tacos: 246 cal., 7g fat ( 2g sat. fat ) , 51mg chol., 582mg sod., 25g carb. ( 10g sugars, 2g fiber ) , 21g pro. Diabetic Exchanges: 3 lean meat, 1 1 /2 starch.