Mango Chicken Tacos
Ok, so we made this for our weekly meat meal, and it was awesome. The recipe was originally from Rebecca, and then I altered it slightly. I give this a 9.
My picture looks terrible because my camera lens is smudged, but you get the picture.
Mango Chicken Tacos
2 frozen chicken breasts
1 1/2 cups dry black beans that are then cooked (the beans you add to the crock pot need to be soft—PRE-COOKED; this is probably about 3 cups of cooked beans or more, 2-3 cans worth I would say)
4 cloves minced garlic
1-2 cups frozen corn
1/2 jar of the Mango Peach salsa that they sell at Costco (it’s right by the peso sauce)
2-3 T. brown sugar
Put this all in the crock pot (put half of the salsa down, then the chicken, then the rest of the salsa) and cook on high for 2 hours and then low for 2 hours. Adjust as needed for unfrozen chicken. When the chicken is done, I put mine in the food processor to shred it up really fast. We served this with guacamole (a must), cheese, olives, etc. and we put it on tortillas. We served cilantro spinach rice on the side, and it was awesome. Rebecca’s recipe calls for just the chicken breasts and salsa, and it was great too. We just add beans to cut the meat down.
My picture looks terrible because my camera lens is smudged, but you get the picture.
Mango Chicken Tacos
2 frozen chicken breasts
1 1/2 cups dry black beans that are then cooked (the beans you add to the crock pot need to be soft—PRE-COOKED; this is probably about 3 cups of cooked beans or more, 2-3 cans worth I would say)
4 cloves minced garlic
1-2 cups frozen corn
1/2 jar of the Mango Peach salsa that they sell at Costco (it’s right by the peso sauce)
2-3 T. brown sugar
Put this all in the crock pot (put half of the salsa down, then the chicken, then the rest of the salsa) and cook on high for 2 hours and then low for 2 hours. Adjust as needed for unfrozen chicken. When the chicken is done, I put mine in the food processor to shred it up really fast. We served this with guacamole (a must), cheese, olives, etc. and we put it on tortillas. We served cilantro spinach rice on the side, and it was awesome. Rebecca’s recipe calls for just the chicken breasts and salsa, and it was great too. We just add beans to cut the meat down.
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