Slow Cooker Sweet & Spicy Chicken Mango Tacos

Slow Cooker Sweet & Spicy Chicken Mango Tacos | Little Kitchen, Big Bites

Sometimes, after a big fall {or a big fail, in this case}, you just have to get back up and try again.  So I’m back in the slow cooker saddle today with another recipe.  And what better to try with than some super easy, super delicious Mexican food.

I’ve come to the realization that you can’t really screw up Mexican food.  The flavor are just all too good on their own, so when you mix them together, they’re just happiness.  Whether or not they actually belong together in authentic Mexican cuisine is a whole different story {I’ve been told that I’m not supposed to put guacamole on enchiladas but I keep doing it anyway}, but it always tastes awesome.

Slow Cooker Sweet & Spicy Chicken Mango Tacos | Little Kitchen, Big Bites

These were especially good with the mangos infusing some summer flavor and sweetness into the dish.  And with the hot weather peaking through the June gloom and the promise of sunny days around the corner, this would be a perfect dish to throw together in the morning and enjoy as at an afternoon pool party or summer soiree.  With a mango margarita perhaps…mmmmmm

Slow Cooker Sweet & Spicy Chicken Mango Tacos | Little Kitchen, Big Bites

1.0 from 1 reviews
Slow Cooker Sweet & Spicy Chicken Mango Tacos
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 boneless, skinless chicken breasts
  • 1 red onion, chopped into large pieces
  • 1 red bell pepper, chopped into large pieces
  • 1 orange bell pepper, chopped into large pieces
  • 1 zucchini, chopped into half moons
  • 1 jalapeño, seeded and diced
  • 3 T lime juice
  • ½ cup chicken broth
  • 2 T preminced garlic
  • 2 T chili powder
  • 1 T cumin
  • 1 t salt
  • 1 t paprika
  • 1 t sugar
  • 1 t onion powder
  • 2 mangoes, peeled and cubed
  • ¼ cup cilantro, chopped
  • 1 cup instant white rice, uncooked
  • 8 - 10 tortillas
  • Cilantro, green onions, cheddar cheese, sour cream, salsa, or any other desired garnishes
  1. Place chicken, onion, bell pepper, zucchini, jalapeno, lime juice, chicken broth and all spices in the slow cooker and stir to combine.
  2. Set the slow cooker to low and cook for 6-8 hours {check after 6 hours, especially if using fresh rather than frozen chicken breasts}.
  3. Come back and shred the chicken with two forks.
  4. Add mangoes, cilantro and uncooked rice and cook for an additional hour, or until the rice is fluffy and has absorbed the liquid.
  5. Serve hot in a tortilla and garnish with cilantro and any other desired condiments.

Inspired by this recipe from Oh My Veggies.

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  1. Love Mexican, love mango–has to be yummy. But i have never cooked the rice in the slow cooker–it really works? i guess it would. Can’t wait to try this as i love rice in Mexican dishes–I can leave out the beans!

  2. Stephanie says:

    Looks and sounds so good, but in reality my chicken came out overcooked and the rice came out undercooked. I should have went with my gut on this one. I knew 1 hour to cook rice in a slow cooker wouldn’t work, so I put it in for two hours. Still was crunchy! I usually cook chicken for 4-5 hours on low, but I followed the recipe and the chicken came out overdone and not appetizing. Sorry this recipe sounds great, but your cooking times make no sense! Maybe you started with frozen chicken? Maybe you meant instant rice?

    • You are so right my friend, I did use instant rice. I will update this!! Usually the cooking liquids from the broth and various ingredients keep my chicken fairly moist, but usually 6-8 hours on low is sufficient so thank you for pointing that out, I will update that as well. I’m sorry it didn’t come out well for you!