Crock 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!
