Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 (15 ounce / 425g) can diced tomatoes, undrained
  • 1 (1 ounce / 28g) packet taco seasoning
  • 1/2 cup (120ml) chicken broth or water
  • 1 lime, juiced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 ripe mangoes, peeled, seeded, and diced
  • 1/2 red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeno, seeded and finely minced (optional, for heat)
  • 1/4 cup (60ml) chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Corn or flour tortillas
  • Optional toppings: Shredded cheese, sour cream or Greek yogurt, guacamole, hot sauce, shredded lettuce

Instructions:

  1. Place chicken breasts in the slow cooker.
  2. Pour diced tomatoes, taco seasoning, chicken broth, lime juice, cumin, paprika, and cayenne pepper (if using) over the chicken.
  3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is easily shredded with a fork.
  4. Remove the chicken from the slow cooker and shred it with two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine with the sauce. Keep warm.
  6. In a mixing bowl, combine diced mangoes, red onion, red bell pepper, jalapeno (if using), cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
  7. Warm tortillas according to package directions. Fill each tortilla with shredded chicken and top with mango salsa and desired toppings.
  8. Serve Immediately: Enjoy your summery chicken tacos!