Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Mango Chicken with Mango Salsa


  • Author: Jo-Anna Rooney
  • Prep Time: 5 minutes
  • Cook Time: 360 minutes
  • Total Time: 6 hours 5 minutes
  • Yield: 6 - 8 servings 1x

Description

This Crockpot Mango Chicken with Mango Salsa is a delicious weeknight dinner idea!  Serve this tender and sweet chicken with steamed rice or quinoa, and top with a fresh mango salsa.


Ingredients

Scale

Crockpot Mango Chicken:

  • 1012 boneless (skinless chicken thighs)
  • 1 cup gingerale
  • 1 cup mango juice
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • salt & pepper to taste

Quinoa

  • 1 cup quinoa
  • 2 cups water

Fresh Mango Salsa:

  • 2 fresh mangoes (chopped)
  • 1/2 red bell pepper (chopped)
  • 2 green onions (sliced)
  • 1/2 cup fresh chopped cilantro
  • juice from 1/2 fresh lime
  • 3 tbsp mango juice

Instructions

  1. To a crockpot, add the chicken thighs, ginger ale, mango juice, onion, garlic and salt & pepper.
  2. Cook on high for 6 hours.
  3. For the salsa, combine all the fresh ingredients and let it rest for at least 1/2 hour so the flavours have time to meld.
  4. About 20 minutes before the chicken is cooked, prepare your quinoa according to the package directions.
  5. When the chicken is cooked, remove it from the crockpot with a slotted spoon, and shred it using 2 forks.
  6. Serve the chicken over the cooked quinoa and top with fresh salsa.
  7. Enjoy!