Slow Cooker Sriracha Mango Chicken Tacos w/ Citrus Mango Slaw
No need to turn on the stove or oven in order to make these sweet and spicy Slow Cooker Sriracha Chicken Tacos. Top these tacos with a quick and easy Citrus Mango Slaw for a refreshing summer meal!
Ingredients
For the chicken:
- 2 lb chicken breast boneless, skinless
- 1 red bell pepper chopped (~1 cup)
- 2/3 cup yellow onion sliced
- 2 cloves garlic minced
- 1 mango chopped (~1 cup)
- 1 lime juiced
- 4 tsp Sriracha sauce
- 1/2 cup coconut milk*
- 2 tbsp honey
- 1/4 tsp salt
For the slaw:
- 1/2 red bell pepper chopped (~1/2 cup)
- 2 scallions thinly sliced
- 1 lime juiced
- 1/2 red (or purple) cabbage thinly sliced (~2 cups)
- 1 mango chopped (~1 cup)
- 1/2 cup cilantro chopped
- 1/4 tsp salt
- corn tortillas for serving**
Instructions
- Place chicken breasts in a 6-qt. slow cooker. Add remaining chicken ingredients and toss several times to coat. Cover and cook on low for 6-7 hours or high for 3-4, until chicken is cooked through and falls apart easily.
- While chicken is cooking, prepare the slaw. Add all ingredients to a medium bowl and mix until combined. Refrigerate slaw until ready to use.
- Once chicken is fully cooked, remove from slow cooker and shred using two forks. Return to slow cooker and toss with juices. Cover and keep warm until ready to serve.
- Once you're ready to assemble the tacos, strain the juices from the chicken. Add about 1/4 cup shredded chicken to the center of each tortilla and top with the slaw mixture.
Notes
* I used lite coconut milk, but full-fat will work as well.
** Turn these tacos into a pulled chicken sandwich by substituting hamburger buns in place of tortillas