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Crock Pot Mexican Chicken Lettuce Cups With Mango Salsa

Prep Time

20 Minutes

Cooking Time

180 Minutes


4 People



  • 15 oz can tomato sauce
  • 4 oz can diced green chiles OR seeded & deveined fresh jalapeños, chopped
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper, ground
  • 2 lbs chicken breasts, boneless & skinless 
  • 1 tbsp cornstarch (optional) 
  • 1 head of butter or iceberg lettuce, separated into leaves 


  • 1 cup grape tomatoes, quartered
  • 1 cup mango, diced 
  • 1/4 cup onion, diced
  • 1/4 cup cilantro, chopped 
  • 1 large garlic clove, minced 
  • 1 tbsp jalapeño peppers, minced (leaves seeds in for hot) 
  • 2 tsp lime juice 
  • 1/2 tsp cumin 
  • 1/4 tsp salt 
  • Tabasco sauce to taste


1. To make Crock Pot Mexican Chicken: Add ingredients through black pepper to a large crock pot and stir to combine. Dunk chicken in the sauce making sure it’s somewhat covered. Cover with the lid and cook on Low for 6 hours or on High for 3 hours. Remove chicken on a platter and whisk cornstarch (optional) in the sauce. Shred chicken into strands using two forks, return to the crock pot and stir.

2. To make Mango Salsa: Add all ingredients in a medium bowl and mix.

3. To serve: Scoop a heaping 1/2 cup chicken into a lettuce cup, top with 1/4 cup salsa and drizzle extra Tabasco sauce for more heat (optional).

4. Storage Instructions: Refrigerate chicken for up to 3 days and salsa for up to 24 hours. Both should be kept separately and covered.