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Crockpot Mango Chicken with Mango Salsa

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.
Prep Time 5 minutes
Cook Time 6 hours
Servings 6 - 8 servings
Author Jo-Anna Rooney

Ingredients

Crockpot Mango Chicken:

  • 10 - 12 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

  • To a crockpot, add the chicken thighs, ginger ale, mango juice, onion, garlic and salt & pepper.
  • Cook on high for 6 hours.
  • 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.
  • About 20 minutes before the chicken is cooked, prepare your quinoa according to the package directions.
  • When the chicken is cooked, remove it from the crockpot with a slotted spoon, and shred it using 2 forks.
  • Serve the chicken over the cooked quinoa and top with fresh salsa.
  • Enjoy!