Crock Pot Thai-Mex Fusion Chicken with Mango Salsa and Cilantro-Lime Quinoa

Begin by placing 2 pounds of boneless, skinless chicken thighs in the crock pot. In a mixing bowl, whisk together 1 cup of coconut milk, the juice of 2 limes, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 1 teaspoon of ground cumin.

Pour this marinade over the chicken, ensuring it is well coated. Add 1 red bell pepper, sliced, and 1 small red onion, sliced, to the crock pot for added flavor and texture.

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 cilantro-lime quinoa by rinsing 1 cup of quinoa under cold water.

In a saucepan, combine the rinsed quinoa with 2 cups of vegetable broth, the juice of 1 lime, and a pinch of salt.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

For the mango salsa, dice 1 ripe mango, 1/2 red onion, and 1 jalapeño pepper, and mix them in a bowl with the juice of 1 lime and a handful of chopped cilantro.

Once the chicken is cooked, shred it with two forks and mix it back into the sauce in the crock pot. Serve the chicken over a bed of cilantro-lime quinoa, topped with the fresh mango salsa for a burst of flavor.