BBQ Chicken with Mango Salsa

Too hot to use the oven?  Try your crock pot instead!  Owner of Golden Fig, Laurie Crowell, shares her recipes that prove that summertime is the perfect time to use it!

2 lbs boneless skinless chicken (you can use all breast, but thigh also gives good flavor at about 1/2 the price)
2 TB Barbecue Herbs (or another favorite grilling type spice)
6 oz. dark beer
1 onion - minced
1 C barbecue sauce (divided in half)

Rub chicken with spice blend. Place in slow cooker with beer, onion and 1/2 C barbecue sauce and cook on high for 2 hours or low for 4 hours.

Remove chicken from crock pot, and shred with 2 forks.

Remove liquid from crock pot and reserve.

Place shredded chicken in crock pot, add remaining half cup barbecue sauce and a bit of the reserved liquid.

Leave on warm for up to 3 hours

Serve on a bun with a scoop of mango salsa on top!

Mango Salsa 

2 mangoes peeled and diced
2 radishes thinly sliced
1 small red onion - diced
1 TB herbed vinegar
2 TB chopped cilantro
1/2 fresh jalapeno seeded and diced.

Mix all ingredients together and serve on top of sandwich