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


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.


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