Slow Cooker Mango Shredded Chicken

I love my slow cooker.  It just makes life so much easier!  I'm going to challenge myself this summer to cook with it even more.  I tried out this recipe yesterday and really enjoyed the flavors.  It reminded me of pulled pork except it was shredded chicken with a Caribbean, fruity flavor.  I used mangoes but I think pineapples would be great as well.

We served this over primal cauliflower rice with a side of sauteed spinach.  I pureed it up for the baby to eat as well. 



Slow Cooker Mango Shredded Chicken
(Serves 6 to 8)

4 large boneless, skinless chicken breasts
1 tsp onion powder
1 tsp garlic powder
3/4 tsp salt
dash of pepper
2 Tbsp olive oil
2 Tbsp of Coconut Aminos (or use soy sauce if you eat it)
1 Tbsp of vinegar (I used a pineapple flavor I had on hand)
1 cup of my fake tomato sauce (Or use 1 cup of real tomato sauce)
2 mangoes, peeled, seeded and diced

Plug your slow cooker in and set to low heat.  Place the chicken in first at the bottom.  Season with the onion powder, garlic powder, salt and pepper.  Then drizzle over the olive oil, Coconut Aminos and vinegar.  Then cover the chicken with the fake (or real) tomato sauce.  Top it off with the peeled, diced mangoes. 



Cook on low for 6 to 8 hours.  Check it about half way through if you are home and break up/shred your chicken.  If you're not home, then leaving it is alone is fine too.  You can shred at the end. That's the beauty of using a slow cooker! 

Mmm, mmm tasty stuff!



Serve mango chicken over the easy cauliflower rice I've shared here.  So good! 



Enjoy!