SLOW COOKER MEXICAN CHICKEN INGREDIENTS:
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.