Slow Cooker Mango Chicken Tacos

Ingredients
1 pkg.	ROCKY® Free Range Boneless Skinless Chicken Thigh
2 cloves	garlic, minced
1 medium	mango, pitted, peeled, and chopped (about 1 cup)
1 medium	yellow onion, chopped (about 1 cup)
1 cup	chicken stock
1 tsp.	ground cumin
1 tsp.	fine sea salt
1/2 tsp.	ground coriander
1/4 tsp.	ground black pepper
	Yellow or white corn tortillas for serving
	Diced heirloom cherry tomatoes, optional
	Diced chili peppers, optional
	Sliced green onions, optional
	Sliced radishes, optional
	Chopped cilantro, optional
	Salsa, optional
	Sour cream or crema, optional

Method
1	Place the chicken the bowl of a 6-quart slow cooker. Top with the garlic, mango, and onion. Pour in the stock and then add the cumin, salt, coriander, and pepper. Stir and then arrange the chicken back into a single layer.
2	Put the lid on the slower cooker. Cook on high for 2 ½ to 3 hours, until the chicken is tender and shreds easily.
3	Roughly shred the chicken with two forks, gently mashing in the tender mango cubes as you work. Stir a few times to combine all ingredients in the pot. Let sit for 15 minutes, the juices will thicken slightly around the chicken.
4	Use tongs to scoop out each portion of chicken for your taco, allowing excess juices to drain back into the pot. Add chicken on top of a tortilla and pile on your favorite toppings.

Ingredients