Ingredients
2 medium mangoes, peeled and chopped1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained2 medium tomatoes, chopped1 medium red onion, finely chopped2 small Anaheim peppers, seeded and chopped2 green onions, finely chopped1 tablespoon lime juice1 teaspoon sugar4 pounds bone-in chicken breast halves, skin removed3 teaspoons salt1/4 cup packed brown sugar32 taco shells, warmed1/4 cup minced fresh cilantro
Preparation
In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones.
Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro.
