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 slow cooker mango chicken is both colourful and vibrant as well as delicious.
This slow cooker recipe is full of crisp vegetables, garden-fresh herbs, and ripe fruit – all ingredients that remind you of 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 flavour. 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 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 colour 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.
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1/2 cup coconut milk
- Zest of one lime
- 2 garlic cloves, minced
- 2 tablespoons 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
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon coarse black pepper
- 1 cup chopped cilantro, divided
- 1 large sweet onion, cut into sixths
- 1 pound 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
- Rice
- 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.
TAGS: chicken, coconut, mango, rice, rice cooker, slow cooker
CATEGORIES: From the Test Kitchen, main courses
