Mango Salsa Chicken

Here's another meal we had last week. I set this up in a crock pot:

One roughly chopped onion
Three bell peppers (1 each red, yellow, orange) seeded and cut into chunks
Snap peas (I had meant to also use green pepper but didn't like the ones I saw in the store so I used snap peas for some green color)
Pieces of chicken (I used boneless thighs and breast portions cut in half to make them roughly the same size as the thighs)
Pour on 2-3 cups of mango salsa (make sure a bit of it runs down to the bottom but most of it sits on top of the chicken to flavor it)
Cover and cook for 6-8 hours
I served it over pasta and offered cilantro to sprinkle over the top.

It was very tasty but had a lot of fluid that cooked out of the salsa, veggies, and chicken. It can't evaporate from the tightly covered crock pot. I'll make it again but I'll cook it in the oven so it'll retain less fluid and concentrate the flavors more. I'll also add a TINY bit of dried habanero peppers to kick it up a notch.