Slow Cooker Mango Chicken

While we are Team Slow Cooker here at Hamilton Beach, even we admit that sometimes slow cooked food isn’t the brightest and most instagrammable (that’s a word now, right?). But it’s the summertime and we think your food should match the season – colorful and vibrant. And slow cooker mango chicken is just that.

Slow Cooker Mango Chicken

Author: Hamilton Beach Test Kitchen

Ingredients

1 can (14.5 ounces) fire roasted diced tomatoes
½ cup coconut milk
Zest of one lime
2 garlic cloves, minced
2 tablespoon lime juice
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon minced ginger (1/2-inch piece)
1 tablespoon firmly packed light brown sugar
1 teaspoon dried crushed red pepper
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon coarse black pepper
1 cup chopped cilantro, divided
1 large sweet onion, cut into sixths
3 pounds boneless, skinless chicken thighs
2 mangos, peeled, pitted and cut into 1-inch pieces
1 large red pepper, seeded and cut into strips
Additional chopped mango, optional
Sliced Thai basil, optional
Coconut Rice

Instructions

In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and ½ cup chopped cilantro. Add chicken thighs and onion. Turn to coat with sauce mixture.
Top chicken mixture with mango, red pepper and cilantro.
Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is tender and cooked through.
Remove chicken to a cutting board and cut into bite-size chunks. Add back to crock.
Stir in remaining ½ cup chopped cilantro. Garnish with chopped mango and sliced Thai basil, if desired. Serve with Coconut Rice.

Notes

Serves 6-8

This slow cooker recipe is full of crisp vegetables, garden-fresh herbs, and ripe fruit – all ingredients that make you think “summer.”

In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and cilantro. You KNOW this is going to be packed with flavor. Then add chicken thighs and onions and coat them in the sauce. Before covering the slow cooker, add strips of red bell pepper, mango cubes, and fresh cilantro on top. Cook on HIGH for 3 to 3 ½ hours or LOW for 6 to 7 hours.

Once the chicken thighs are completely cooked, remove them from the crock and cut it into bite-sized chunks, then add back to the crock. Stir in a little more cilantro and it’s ready to serve.

We served this zesty chicken over coconut rice and topped it with more fresh mango and a little thai basil. The semi-sweet rice soaks up the delicious, slow-cooked sauce while the fresh mango adds a pop of color and cool bite atop the steaming chicken and rice.

Whether you’re hoping to use up all those fresh herbs in your summer garden or want to serve something that’s picture-perfect to impress the family, this slow cooker mango chicken fits the bill. And the best part? They’ll never guess it cooked from start to finish in your slow cooker.

Other slow cooker recipes to try:

https://blog.hamiltonbeach.com/4-ingredient-slow-cooker-honey-bbq-pork-tenderloin/

https://blog.hamiltonbeach.com/a-new-summer-tradition-slow-cooker-low-country-boil/

Comments

The 1 cup cilantro is added 3 times in the instructions. Two times the specified amount is 1/2 cup. It is not earth-shaking, just a bit confusing. 🙂

Don’t waste your time, ingredient, money or effort. I was excited as I had friends coming for dinner but couldn’t have been more disappointed. We ate it as we were hungry. But will never make this again.

Slow Cooker Mango Chicken