My Mango Chicken has been one of my go-to chicken dinners for a long time. Recently, a reader asked if she could make this recipe in a crock pot or slow cooker. What a great idea! Why didn’t I think of that? I’m always on the lookout for quick and easy dinners and this one certainly meets that criteria.
After her suggestion, I got busy and adapted my original recipe to streamline it and make it gluten-free and paleo. This time, I used frozen mango chunks because they were less expensive than buying fresh mangoes. I also used boneless, skinless chicken thighs instead of breasts, but either will work just fine. I cut out the oil and flour by removing the need to brown the chicken parts first.
Slow Cooker Thai Mango Chicken
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Ingredients
Mango Sauce
- 3 mangoes peeled and cubed (Use 2 mangoes in the sauce peeled and cubed (Use 2 mangoes in the sauce and reserve 1 for garnish.) OR 3 cups frozen mango chunks (2 for the sauce, 1 for garnish)
- 1 tsp red chili pepper, de-seeded and diced, OR half a dried crushed chili
- 1 tbsp rice vinegar OR apple cider vinegar
- 1 1/2 tbsp coconut aminos or soy sauce
- 2 tbsp fish sauce
- zest of 1 lime
- 2 tbsp lime juice
- 1 tbsp coconut palm sugar or brown sugar
- 1 tbsp ginger grated
- 3 cloves garlic
- 1/4 tsp turmeric
- 3-4 tbsp coconut milk (optional)
Chicken
- 8 chicken thighs boneless and skinless OR 4 boneless chicken breasts, sliced lengthwise into 3-4 pieces each
- 1 red bell pepper finely diced
- 1/4 cup fresh cilantro
Instructions
Full Recipes>>Slow Cooker Thai Mango Chicken
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