I’ve recently been on a Caribbean kick ever since our honeymoon. I’m calling it honeymoon withdrawals. We are also getting back on the healthy eating diet since we may have splurged just a little too much…..
Pulled Chicken Ingredients:
- 1 1/2 lbs Boneless and Skinless Chicken (I used breast and thigh)
- 15oz Diced Fire Roasted Canned Tomatoes
- 1 cup Chicken Broth
- 1 Green Bell Pepper – diced
- 1 Onion – diced
- 4 Garlic Cloves – minced
- 1 Jalapeno – minced
- Juice of 1 lime
- 1/2 cup Cilantro, chopped
- 1/2 tsp Ground Ginger
- 1 Tbsp Cumin
- 1 tsp Dried Thyme
- 1 tsp salt
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 tsp All Spice
- 1 Tbsp Smoked Paprika
- 1/2 tsp Sugar
Mango Salsa Ingredients:
- 2 Large Mangos – diced
- 1/4 cup Diced Red Onion
- 1/4 cup Chopped Fresh Cilantro
- Juice of 1/2 lime
- Salt and Pepper to taste
Additional:
Butter Lettuce for wraps
Directions:
- Place all of the pulled chicken ingredients into your crockpot. Mix to combine flavors, and cook for 6 – 8 hours on low.
- While the chicken is cooking, prepare your mango salsa. In a bowl, gently mix all the salsa ingredients and set aside in the refrigerator until you are ready to use.
- When the chicken is done cooking, remove the chicken and place it into a large bowl. Shred with two forks or with a hand mixer (that’s the fastest and easiest way). Place shredded chicken back into the crockpot and let sit for 10 minutes to soak up some of the juices.
- To serve: assemble your lettuce wraps. Top with mango salsa.