I've been on a pulled chicken kick as of lately because it's so easy to make. I like wrapping them in butter lettuce and adding crunchy toppings. Maybe a little hot sauce too! You can also repurpose it in so many ways throughout the week, so think about making a double batch (next day pulled chicken fried in a cast iron with potatoes and red pepper and fried egg.. so good)!
This Shredded Mango Chipotle Chicken is has been my favourite so far. It's super flavourful and it allows me to start using up the Costco size bag of mango in my freezer before winter. Of course you can also use fresh mango!
With back to school around the corner, I understand time will be a factor for a lot of you so I also included suggestions for the Instant Pot, and for the slow cooker if you don't have time to let it cook away in the oven. They are at the bottom of the recipe!
As for the chipotle pepper flakes - In the recipe I use ½ teaspoon, which is about a 3/10 for spice level once it cooks down into the sauce, so feel free to bump it up if you like spicy food!
Shredded Mango-Chipotle Chicken
fresh chopped mango
fresh chopped radish
Instant Pot Suggestions
Follow all of the same steps using the “saute” function on the Instant Pot. Secure the lid, making sure the top valve is set to “Sealing”. Manually set to 20 minutes. When the time is up, Use the “Quick Release” method to release the pressure. Press cancel, Carefully remove the lid, Remove the chicken, then press the “saute” button and allow the sauce to reduce. Shred the chicken using two forks, and add it back to pot and cover with the sauce.
Slow Cooker Suggestions
Add all of the ingredients to the slow cooker (I would still suggest searing the chicken with spices beforehand for more flavour), Stir together well, cover, and cook on low for 6-7 hours, or high for 3-4 hours. The sauce may be a thinner consistency in this situation, so I would suggest adding it little by little to the shredded chicken until you have a chicken-sauce ratio you like.