Slow Cooker Thai Mango Chicken

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My Mango Chicken has been 1 of my go-to chicken dinners for a long time. Recently, a reader asked if she could brand this recipe inwards a crock pot or tedious cooker. What a keen idea! Why didn’t I intend of that? I’m ever on the ticker for quick as well as piece of cake dinners as well as this 1 for sure meets that criteria.

After her suggestion, I got busy as well as adapted my master recipe to streamline it as well as larn inwards gluten-free as well as paleo. This time, I used frozen mango chunks because they were less expensive than buying fresh mangoes. I likewise used boneless, skinless chicken thighs instead of breasts, but either volition operate simply fine. I cutting out the stone oil as well as flour yesteryear removing the demand to chocolate-brown the chicken parts first.

Slow Cooker Thai Mango Chicken

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins

Mango Sauce

  • 3 mangoes peeled as well as cubed (Use two mangoes inwards the sauce peeled as well as cubed (Use two mangoes inwards the sauce as well as reserve 1 for garnish.) OR iii cups frozen mango chunks (2 for the sauce, 1 for garnish)
  • 1 tsp ruby chili pepper, de-seeded as well as diced, OR one-half a dried crushed chili
  • 1 tbsp rice vinegar OR apple tree cider vinegar
  • 1 1/2 tbsp kokosnoot aminos or soy sauce
  • 2 tbsp fish sauce
  • zest of 1 lime
  • 2 tbsp lime juice
  • 1 tbsp kokosnoot palm saccharide or chocolate-brown sugar
  • 1 tbsp ginger grated
  • 3 cloves garlic
  • 1/4 tsp turmeric
  • 3-4 tbsp kokosnoot milk (optional)

  • 8 chicken thighs boneless as well as skinless OR four boneless chicken breasts, sliced lengthwise into 3-4 pieces each
  • 1 ruby bell pepper finely diced
  • 1/4 loving cup fresh cilantro


Slow Cooker Thai Mango Chicken Rating: 4.5 Diposkan Oleh: First House