Mango-Habañero Pulled Chicken Bites

A slow-cooked barbecue chicken and mango filling tops toasted baguette in this easy party appetizer.

Prep/Cook Time: 4 Hours 25 Minutes, Servings: 16

Ingredients

• 3 mangoes, halved
• 1–2 fresh habañero chile pepper(s), stemmed, seeded, and chopped
• ½ chopped onion (1 medium)
• ¼ cup low-calorie barbecue sauce
• 2 tablespoons honey
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 6 bone-in chicken thighs, skinned
• 1 8-ounce loaf baguette-style French bread, cut into 32 slices and toasted
• ¼ cup thinly sliced green onions

Directions

1. Chop two of the mangoes. In a food processor or blender, combine the chopped mangoes and the chile pepper(s). Cover and process or blend until smooth.
2. In a 3½- or 4-quart slow cooker, stir together the mango mixture, onion, barbecue sauce, honey, garlic and black pepper. Add chicken thighs; stir to coat. Cover; cook on Low for 4 to 5 hours or on High for 2 to 2½ hours.
3. Transfer chicken to a cutting board, reserving sauce in cooker. When cool enough to handle, remove chicken from bones; discard bones. Using two forks, pull meat apart into shreds; place meat in a large bowl. Add 1½ cups of the sauce from the cooker to the chicken in bowl; stir well to combine. Cut the remaining mango into 32 thin slices. Serve chicken mixture on top of toasted baguette slices. Garnish each with a mango slice and a sprinkle of green onions.

Nutritional Information

Per Serving: 113 Calories, Total Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 25 mg, Carbohydrates: 19 g, Fiber: 1 g, Total Sugars: 8 g, Protein: 7 g, Sodium: 173 mg, Potassium: 146 mg

© Dotdash Meredith. All rights reserved. Used with permission.