Slow Cooker Chicken Tacos with Mango Pico de Gallo
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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The mango pico de gallo really takes these tacos to the next level!

Ingredients for Single Meal

  • 2 - small boneless chicken breasts
  • 1 - cup(s) red salsa
  • 1 - tsp vinegar
  • - Salt and pepper
  • 8 - flour tortillas**
  • 1 - large ripe mango(s)
  • Garnish: - pico de gallo
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the chicken into the slow cooker insert. Season with salt and pepper and pour the salsa and vinegar over the top.
  2. Set the slow cooker on low and cook for 8 hours. Once finished cooking, shred the chicken into the sauce, then strain and spoon into tortillas.
  3. Dice the mango and toss with the pico de gallo.
  4. Prepare veggies.
  5. Serve Slow Cooker Chicken Tacos with Mango Pico de Gallo and veggies.

Freezeasy Meal Prep Directions

    To each gallon-size plastic freezer baggie, add the following ingredients:

    • 2 small boneless chicken breasts
    • 1 cup red salsa
    • 1 tsp vinegar
    • Salt and pepper

    Remove as much air as possible and seal. Add label to baggie and freeze.

    Freeze & Thaw Instructions

    Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours. Shred the chicken into the sauce, then strain and spoon into the tortillas.

    Dairy-Free Modifications

    Recipe is dairy-free when served with dairy-free sides.

    Gluten-Free Modifications

    Recipe is gluten-free if you use gluten-free corn tortillas, or serve over rice.

    Printable Label Recipe Title

    Slow Cooker Chicken Tacos with Mango Pico de Gallo

    Printable Label Instructions

    Thaw and slow cook on low for 8 hours. Shred the chicken into the sauce and spoon into tortillas. Dice mango and toss with pico de gallo for topping.
    Serve with veggies.

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