Makes 10-12 servings.
Recipes by: Bailey Bissett
2 lb. boneless, skinless chicken breasts
1 organic mango peeled, pitted and diced
1/2 cup organic onion, chopped
8 cloves of organic garlic, diced
1 Tbsp. white vinegar
1/4 cup apple cider vinegar
1/3 cup honey
2 tsp ground coriander
1/2 tsp ground cayenne pepper
1/3 tsp ground cinnamon
1/2 tsp fresh ground black pepper
1 Tbsp. coconut sugar
1 tsp Dijon mustard
2 Tbsp. tomato sauce
10-12 Boston lettuce leaves, tortillas, or buns for serving
Combine all of the ingredients in the slow cooker except for the chicken and lettuce leaves, tortillas, or buns. Stir the ingredients to combine. Add the chicken breasts and submerge in mixture to ensure the mixture coats the chicken. Cook on low in the slow cooker for 6-7 hours. 30 minutes before serving, use two forks to shred the chicken. (You may also like to remove the chicken from the mixture and pull it on a cutting board instead.) Add chicken back into the mixture and let cook on low for 30 minutes. Serve on Boston lettuce leaves, tortillas or buns with mango slaw and avocado slices on top.
3 cups organic red cabbage, shredded
1 cup organic carrot, grated
2 organic mangoes, peeled, pitted and sliced into thin strips
1/2 cup organic red onion, finely chopped
1 organic jalapeno, seeded and finely chopped
1/2 cup organic fresh cilantro, finely chopped
1/4 cup organic green onion, chopped
1 Tbsp. fresh lime juice
1/4 tsp cumin
1/4 tsp sea salt
Pepper to taste
1 Tbsp. honey
Combine all ingredients in a large bowl. Toss to combine and chill in fridge for 4 hours. Toss slaw before serving.
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