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These Crock Pot Bbq Chicken Thighs with Mango Salsa are beyond easy and SO healthy and flavorful. The perfect weeknight dish!
Ingredients You’ll Need
The glory about these bowls is the chicken can be made ahead of time in your slow cooker. Quickly prep the fresh mango salsa just before serving and enjoy!!
- Boneless, skinless chicken thighs.
- Garlic powder.
- Bbq sauce.
- Honey.
- Sriracha.
- Mango.
- Red bell pepper.
- Jalapeno.
- Lime.
- Red onion.
- Cilantro.
- Tajin.
- Cauliflower rice. Can also sub jasmine rice, brown rice, or quinoa!
- Lime wedges.
Why You’ll LOVE this recipe!
EASY— these bowls are seriously so easy thanks to our handy dandy crock pot! Make the chicken ahead of time for a smooth dinner prep! Simply prepare the mango salsa before serving, heat up the chicken (if you made it ahead of time) and assemble the bowls!
HEALTHY— these bowls are perfect for summertime because they are light, refreshing, yet completely satisfying. My husband always asks for seconds, he loves this meal so much!
DELICIOUS— this one is obvious but these bowls are insanely delicious. The fresh flavors from the mango salsa combine perfectly with the slightly sweet slightly spicy bbq chicken. This is a meal you will make over and over!
As always, a comment and star rating review below is so very appreciated! Thank you SO MUCH!!
PrintCrock Pot Bbq Chicken Thighs with Mango Salsa
These Crock Pot Bbq Chicken Thighs with Mango Salsa are beyond easy and SO healthy and flavorful. The perfect weeknight dish!
- Prep Time: 15
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 5 1x
- Category: dinner
- Method: slow cooker
- Cuisine: healthy
Ingredients
Chicken:
- 1.5–2 lbs boneless, skinless chicken thighs, excess fat trimmed
- 1 tsp garlic powder
- 1 cup bbq sauce
- 1 Tablespoon honey
- 1 Tablespoon sriracha
- Salt and pepper
Mango Salsa:
- 2 ripe mangos, diced
- 1 red bell pepper, diced
- 1 jalapeno, seeds removed & finely diced
- Juice of 1 lime
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro (more or less to taste)
- Salt, pepper, and Tajin to taste
- Cauliflower rice or regular rice, for serving
- Lime wedges, for serving
Instructions
- Trim excess fat off of chicken thighs using kitchen shears or a sharp knife. Season both sides of chicken generously with salt, pepper, and garlic powder.
- In a small bowl, combine bbq sauce, honey, and sriracha; set aside.
- Add chicken to crock pot followed by the sauce making sure that chicken is covered.
- Put the lid on and cook on low for 2-3 hours or high for 3-4 hours, depending on the strength of your slow cooker! Mine were cooked in 2 hours.
- Shred the chicken using two forks and either store in an airtight container for up to 4 days or go ahead and make your bowls!
- To make the mango salsa, combine everything together in a medium sized bowl.
- Serve Chicken over cauliflower/jasmine rice and top with mango salsa. Serve with a lime wedge and enjoy!
Notes:
*Keep in mind, the sugar and sodium levels will change depending on that barbecue sauce that you choose!
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