Slow Cooker Chicken Tacos

Tender shredded chicken slow-cooked with mango and peppers for bright, easy tacos.

Prep Time15

Cook Time4

Total Time4 15

Servings: 4 servings

4 pieces chicken breasts about 2 lb.
salt to taste
black pepper to taste
2 cups diced mango about 10 oz (≈3 large mangoes) — for topping and to toss over chicken
1/2 cup diced red bell pepper about 3 oz (≈ half a large pepper)
1/4 cup green onions chopped
1/4 cup cilantro chopped
2 tablespoons olive oil
Mango and Strawberry Salsa see below
2 cups diced mango about 10 oz (≈3 large mangoes) for salsa
1/2 lb strawberries diced
1/3 cup cilantro chopped for salsa
3-4 tablespoons fresh lime juice
1 piece jalapeño finely chopped, optional

Season both sides of the chicken breasts with salt and black pepper.
Place the seasoned chicken breasts in the slow cooker in a single layer.
In a mixing bowl, combine 2 cups diced mango, 1/2 cup diced red bell pepper, 1/4 cup chopped green onions, 1/4 cup chopped cilantro, and 2 tablespoons olive oil; toss to combine.
Spoon the mango–pepper mixture evenly over the chicken in the slow cooker.
Cook on high for 4 hours or low for 6 hours, until the chicken is fully cooked and tender.
Remove the chicken to a cutting board or bowl and shred with two forks or in a stand mixer on low with the paddle attachment.
Toss the shredded chicken with any juices from the slow cooker and additional mango–pepper mixture if desired.
To make the mango and strawberry salsa, combine 2 cups diced mango, 1/2 lb diced strawberries, 1/3 cup chopped cilantro, 3–4 tablespoons fresh lime juice, and the finely chopped jalapeño (if using); toss to combine.
Serve the shredded chicken in warmed tortillas and top with the mango–strawberry salsa.