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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.
In a 3 1/2- 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 2 1/2 hours.
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 1 1/2 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.