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Slow Cooker Thai Mango Chicken

Slow Cooker Thai Mango Chicken: Effortless Flavor for Dinner

Slow Cooker Thai Mango Chicken is a vibrant dish that combines tender chicken, juicy mangoes, and aromatic spices for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Chicken Breasts Substitute with boneless chicken thighs for added flavor.
For the Sauce
  • 2 cups Ripe Mangoes Substitute with frozen mango chunks if fresh is unavailable.
  • 2 tbsp Fish Sauce Use a vegetarian alternative if needed for a meat-free option.
  • 2 tbsp Soy Sauce Coconut aminos can be used for a paleo version.
  • 1/4 cup Lime Juice Fresh lemon juice can also work as an alternative.
For the Vegetables
  • 1 cup Bell Pepper Any color works, but red or yellow is recommended.
  • 1 medium Onion Use white or yellow onions for the best results.
  • 3 cloves Garlic Fresh garlic is best but garlic powder is a suitable substitute.
  • 1 tbsp Fresh Ginger Fresh ginger is preferred for optimal taste.
Seasoning
  • 1 tsp Salt Essential for seasoning to taste.
  • 1 tsp Pepper Essential for seasoning to taste.
For Garnish
  • 1/4 cup Fresh Cilantro Optional but highly recommended!

Equipment

  • Slow Cooker

Method
 

Preparation
  1. Begin by peeling and dicing the ripe mangoes into bite-sized pieces, and chop the bell pepper and onion into thin strips. Mince the garlic and grate the fresh ginger.
  2. In your slow cooker, layer the prepared chicken breasts at the bottom. Add the diced mangoes, chopped bell pepper, onion, minced garlic, grated ginger, lime juice, fish sauce, soy sauce, salt, and pepper. Mix everything together gently.
  3. Cover the slow cooker with the lid and switch it on. Cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours.
  4. Once the cooking time is complete and the chicken is tender, carefully shred the chicken in the slow cooker using two forks. Stir it back into the sauce.
  5. Serve your Slow Cooker Thai Mango Chicken over a bed of jasmine rice or cauliflower rice, garnished with a sprinkle of fresh cilantro.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1.5mg

Notes

Ensure the chicken reaches an internal temperature of 165°F for safety. Store leftovers in an airtight container for up to 3-4 days.

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