Mango BBQ Shredded Chicken Tacos with Crunchy Mango Slaw


A great recipe for the whole family. Serve on butter lettuce or on crunchy slaw for a grain free meal or serve in the tortilla of your choice.

Brown rice tortillas
Butter lettuce
Or tortilla of choice

1 1/2 lb Boneless, skinless, chicken breasts
1 mango, diced
1 onion, chopped
8 cloves of garlic, minced
2 cups diced tomatoes
1 cup organic chicken broth
1/4 cup Apple Cider Vinegar
1 1/2 TBSP raw honey
2 tsp smokey paprika
2 tsp ground cumin
2 tsp coriander
1/2 tsp ground cayenne
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp black pepper

Arrange chicken in crockpot. Top with onion, mango, and garlic. Add remaining ingredients and cook on low for 6 to 8 hours. Remove chicken and shred with two forks. Set aside. Pour sauce from crockpot in blender and purée until smooth. Add the sauce and chicken back to crockpot and serve warm for tacos with the crunchy mango slaw. Or as a salad on top of the slaw. Simply Clean and DELISH!
Adapted from Clean Eating a magazine.

Crunchy Mango Slaw

Perfect addition to the BBQ tacos or fish tacos but equally delicious on its own.


3 cups of green cabbage.

Sorry, it got cut off. It is so easy to wet chop cabbage in your vitamix.

Check out my easy video:

You can order your vitamix through my link here to save on shipping 

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