Crock Pot Thai-Mex Fusion Chicken with Mango Avocado Salsa
This unique crock pot recipe combines the vibrant flavors of Thai cuisine with the bold tastes of Mexican cooking. The chicken is slow-cooked in a fragrant coconut-lime sauce, then topped with a refreshing mango avocado salsa for a delightful twist.
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Begin by placing 2 pounds of boneless, skinless chicken thighs in the bottom of your crock pot. In a separate bowl, whisk together 1 can (13.5 ounces) of coconut milk, the juice of 2 limes, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 1 teaspoon of red curry paste until well combined.
Pour this mixture over the chicken in the crock pot. Add 1 red bell pepper, sliced, and 1 cup of snap peas to the pot for added texture and flavor.
Cover the crock pot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shredded.
While the chicken is cooking, prepare the mango avocado salsa by dicing 1 ripe mango and 1 avocado, and mixing them in a bowl with the juice of 1 lime, 1/4 cup of chopped fresh cilantro, and a pinch of salt.
Once the chicken is done, shred it with two forks and stir it back into the sauce. Serve the chicken in bowls, topped with a generous scoop of the mango avocado salsa and a sprinkle of sesame seeds for garnish.
Enjoy this fusion dish with warm tortillas or over a bed of rice for a complete meal.
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