Ingredients
For the chicken:
2 pounds skinless chicken thighs (with the bone in or out)
1 large red onion, diced
1½ cups roughly chopped mango (fresh or frozen will work)
¼ cup low sodium chicken broth
2 Tablespoons rice vinegar
2 Tablespoons soy sauce
2 Tablespoons Sriracha (spicy chili sauce - with the rooster on the front)
1 Tablespoon tomato paste
Preparation
Combine all ingredients for the chicken in a crockpot and cook on high for 4 hours, until the chicken is tender and falls apart easily. Transfer the chicken to a cutting board and shred with two forks (discarding the bones if you used bone-in chicken thighs). Blend the sauce that remains in the crockpot in a blender or with a hand-blender. Taste and add salt, if needed. Toss the shredded chicken in the sauce until well-coated. (You may not need all of the sauce.) Serve on sandwich buns with any of the desired toppings above.
