1 lb chicken thighs or breasts
1 can coconut milk
1 large mango, peeled and diced
1 tbsp dried chipotle flakes
4 cups spinach, Swiss chard or collard greens
Pour coconut milk into slow cooker. Add mango cubes along with the mango’s pit into slow cooker. The meat on the pit will add flavor. Cut chicken into cubes as well. Add to the slow cooker. Add chipotle flakes and stir well. Cook on high for 3 hours or on low for 5 to 6 hours. Add greens with one hour remaining.
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