Sweet and Spicy

May has been a whirlwind I can barely remember what I have been doing the past few days, and lets be real it did not involve a lot of cooking.  Instead I have been enjoying the beautiful weather, taking trips to the park, and learning to blow on dandelions (sorry daddy I know you hate weeds)!

But I did have time to create one delicious, easy and summery meal! Barbeque shredded chicken with mango salsa! A sweet and spicy treat (just like me)!

I used my Crock pot for the pulled chicken, and since I just trow things in there my recipes have been hit or miss lately, but this ones a keeper.

Barbeque pulled Chicken:

2 large bone in chicken breast 

1/2 cup ketchup

1/4 cup brown sugar

1 Tablespoon Dijon mustard

2 dashes soy sauce

1 teaspoon chilli powder

1 dash liquid smoke

1 Tablespoon Apple cider vinegar

1/4 cup diced onion

1 clove garlic minced

1/2 cup chicken broth

Remove skin from chicken breast, but leave in bones to be remove later (they add flavor). Spray slow cooker with cooking spray and add all ingredients to your slow cooker. Cook on high for about 4-5 hours, remove bones from chicken with tongs (if it is done they should come out easily), and shred with 2 forks. Serve on buns or on tortillas!

Mango Salsa

1 ripe mango diced

1 read pepper diced

1/4 red onion diced

Juice of 1 lime

*jalapeno (optional if you want it spicy)

Dice all ingredients.  Mix them together in a small bowl, add lime juice, mix and serve.

I served mine on a tortilla with rice and beans, and chopped avocado!! Muy delicioso!!