Crockpot Thai-Mex Fusion Chicken with Mango Salsa and Cilantro-Lime Rice

Begin by placing 2 pounds of boneless, skinless chicken thighs in the crockpot. In a separate 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 red curry paste until well combined.

Pour this marinade over the chicken in the crockpot. Add 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika to the chicken for an extra layer of flavor.

Cover the crockpot 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 rice by cooking 1 cup of jasmine rice according to package instructions.

Once cooked, fluff the rice with a fork and stir in the juice of 1 lime and 1/4 cup of chopped fresh cilantro.

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 pinch of salt.

Once the chicken is done, shred it with two forks and mix it back into the sauce in the crockpot. Serve the chicken over the cilantro-lime rice and top with the fresh mango salsa for a burst of flavor.