Recipes and Cooking Mango Habanero Pulled Chicken Bites By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 7, 2012 Print Share Share Tweet Pin Email Mango-Habanero Pulled Chicken Bites. Photo: Jason Donnelly Prep Time: 25 mins Slow Cook Time: 4 hrs Total Time: 4 hrs 25 mins Servings: 16 Yield: 3 cups chicken Jump to Nutrition Facts Ingredients 3 mangoes, peeled and seeded 1 - 2 fresh habañero chile pepper(s), stemmed, seeded, and chopped* ½ chopped onion (1 medium) ¼ cup low-calorie barbecue sauce 2 tablespoon honey 1 clove garlic, minced ¼ teaspoon ground black pepper 6 bone-in chicken thighs, skinned 1 8 ounce loaf baguette-style French bread, cut into 32 slices and toasted ¼ cup thinly sliced green onions (2) Directions Chop two of the mangoes. In a food processor or blender combine the chopped mangoes and the chile pepper(s). Cover and process or blend until smooth. In a 3 1/2- or 4-quart slow cooker stir together the mango mixture, onion, barbecue sauce, honey, garlic, and black pepper. Add chicken thighs; stir to coat. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Transfer chicken to a cutting board, reserving sauce in cooker. When cool enough to handle, remove chicken from bones; discard bones. Using two forks, pull meat apart into shreds; place meat in a large bowl. Add 1 1/2 cups of the sauce from the cooker to the chicken in bowl; stir well to combine. Cut the remaining mango into 32 thin slices. Serve chicken mixture on top of toasted baguette slices. Garnish each with a mango slice and a sprinkle of green onions. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Print Nutrition Facts (per serving) 113 Calories 1g Fat 19g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 113 % Daily Value * Total Fat 1g 1% Cholesterol 25mg 8% Sodium 173mg 8% Total Carbohydrate 19g 7% Total Sugars 8g Protein 7g Vitamin C 15.4mg 77% Calcium 10.1mg 1% Iron 0.9mg 5% Potassium 146mg 3% Folate, total 20.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.