Mango Chicken Tinga

1 sweet onion, cut into wedges
1 mango, halved, seeded, peeled, and diced
2 pounds chicken thighs, skin removed
1 1/2 teaspoons ground chipotle chile pepper
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
1 14 1/2 ounce can reduced-sodium chicken broth if making in crockpot; 3 cups of broth if making on stovetop
1 cup mango nectar
Hot rice if desired (not included in calorie count)

1. In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.

2. Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.

3. To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.

Stovetop directions:
Use 2-3 cups of broth instead, and cook on low for 1.5 hours.

Serve over hot rice if desired.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BETHANYBOO.