Rating: 4 stars
85 Ratings
  • 5 star values: 34
  • 4 star values: 21
  • 3 star values: 13
  • 2 star values: 11
  • 1 star values: 6
Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
30 mins
slow-cook:
4 hrs
total:
4 hrs 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 ½- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2½ hours. Using a slotted spoon, remove chicken from cooker; cool slightly.

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  • Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.

  • To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.

Tips

Other serving suggestions: For Mango-Chicken Tinga, add it to huevos rancheros. Use it as a filling for burritos, enchiladas, empanadas, or tortas. Serve the tinga on warmed corn or small flour tortillas for tacos. Serve it on crisp corn tortillas for tostadas.

Nutrition Facts

296 calories; fat 4g; cholesterol 86mg; saturated fat 1g; carbohydrates 42g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 16g; protein 22g; vitamin a 1360.5IU; vitamin c 33.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 7.1mg; vitamin b6 0.7mg; folate 84.7mcg; vitamin b12 0.6mcg; sodium 789mg; potassium 477mg; calcium 60.6mg; iron 2.7mg.
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