Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 (15-ounce/425g) can corn, drained
  • 1 (10-ounce/283g) can diced tomatoes and green chiles (like Rotel)
  • 1 packet (1 ounce/28g) taco seasoning
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1 chipotle pepper in adobo sauce, minced (optional, for extra spice)
  • 2 ripe mangoes, diced
  • 1/2 red onion, finely diced
  • 1/2 cup (113g) chopped cilantro
  • 1 jalapeño, seeded and minced (optional, for extra heat)
  • Juice of 1 lime
  • Salt and pepper to taste
  • Tortillas (corn or flour), warmed
  • Optional toppings: shredded lettuce, sour cream or Greek yogurt, shredded cheese, avocado slices

Instructions:

  1. In the crockpot, add olive oil, garlic. Then place chicken breasts on top, then top chicken with black beans, corn, diced tomatoes and green chiles, taco seasoning, lime juice, and chipotle pepper (if using).
  2. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds.
  3. Remove chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and mix well with the sauce.
  4. While the chicken is cooking, combine diced mangoes, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper in a bowl. Toss gently to combine.
  5. Serve the fiesta chicken in warmed tortillas, topped with mango salsa and your choice of other toppings.