A flavorful chicken braised in a mango chipotle sauce, is bound to make everyone happy on taco night! Slightly sweetened, perfectly spiced, and tender chicken that is easily made in the slow cooker or Instant Pot. Paleo and Whole30 friendly!
Tacos and the Instant Pot might be my two favorite things when it comes to dinner. What’s better than a flavorful slightly sweet and spicy chicken, and hardly any prep or cook time?? Not much, my friends….. It doesn’t get better than this on a weeknight!
So my weeknights in April and May are absolutely cRaZy!!! Like most busy moms with kids, every night is spent at a sporting event or activity. I am coaching both my son and daughter’s baseball and softball teams, so there is no “taking a night off”. In fact, we have a game EVERY SINGLE NIGHT this week!! Even Friday!
Oh happy week……
So this mama lives by my Instant Pot and Slow Cooker, so I can have a hot dinner ready for us when we return home, or in some cases, to eat quickly before we leave. And since we are a taco obsessed family, and strictly adhere to Taco Tuesday each week, it seemed perfect to create another variation of our favorite dinner!
I am just a weee bit giddy and excited about this dinner. It has the most delicious sauce made by blending together mango, lime juice, spices, coconut aminos (or a GF Tamari soy sauce), chipotle sauce, and some cilantro. It’s ridiculously delicious with the perfect balance of tang, salty, spicy, and sweet. You’re going to love it!
I made 2lbs of chicken in this recipe, so we could enjoy our tacos on both Monday and Tuesday. Also, to get me through all the game nights this week. You can serve in a bowl over greens with your favorite toppings, wrap in romaine lettuce, over cauliflower rice, or in a tortilla. So many possibilities!!
Mango Chipotle Chicken Tacos
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp chipotle spice powder
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 2 lbs chicken breast
- 2 mangoes peeled and diced
- 1 lime juice of
- 1/4 cup coconut aminos
- 2 tbsp apple cider vinegar
- 1/3 cup water or chicken broth
- 1 clove garlic crushed
- 1/4 cup fresh cilantro chopped
- 1 tbsp chopped chipotle pepper in adobo sauce*
Mix together your spices: paprika, cumin, coriander, chipotle spice, sea salt, and garlic powder. Rub all sides of your chicken with the spices.
In a blender or food processor, make your sauce. Combine mangoes, lime juice, coconut aminos, vinegar, water or broth, garlic, cilantro, and chipotle pepper in adobo sauce. Blend until smooth.
For your Slow Cooker
Place chicken at the bottom of your slow cooker. Pour sauce over the top. Set your Slow Cooker to low and cook for 4-6 hours (depending on slow cooker), or until your chicken is for tender. Serve over rice, cauliflower rice, with a tortilla or romaine lettuce, and top with your favorite additions: avocado, onion, more mango, cilantro, salsa, or tomatoes.
For your Instant Pot
Place chicken at the bottom of your Instant Pot. Pour sauce over the top. Secure the lid on your IP, ensuring the valve is sealed. Select "manual" function (sometimes called "pressure), and cook on high pressure for 10 minutes. Once cooking is complete, use a natural release. Remove lid once steam has been completely released, and shred chicken with a knife or fork. Serve over rice, cauliflower rice, with a tortilla or romaine lettuce, and top with your favorite additions: avocado, onion, more mango, cilantro, salsa, or tomatoes.
*For a Whole30 or Paleo option, you can use just an additional tsp of chipotle powder in the sauce.