Ingredients
1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up2 tablespoons canola oil1 can (15 ounces) whole baby corn, drained1 package (10 ounces) frozen chopped spinach, thawed1 cup frozen shelled edamame, thawed1 small sweet red pepper, chopped1 can (13.66 ounces) light coconut milk1/2 cup mango salsa1 teaspoon minced fresh gingerroot1 medium mango, peeled and chopped2 tablespoons lime juice2 green onions, chopped
Preparation
In a large skillet, brown chicken in oil in batches. Transfer chicken and drippings to a 5-qt. slow cooker. Add the corn, spinach, edamame and pepper. In a small bowl, combine the coconut milk, salsa and ginger; pour over vegetables.
Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken; cool slightly. When cool enough to handle, remove meat from bones; cut or shred meat into bite-sized pieces. Return meat to slow cooker.
Just before serving, stir in mango and lime juice. Sprinkle servings with green onions.
