Slow Cooker Mango Chicken

When you can make this from scratch in no time at all, you’ll have dinner on the go before you know it. Perfect!

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• Ingredients
• Method
• Storage
• How to Thicken the Sauce
• Related
• Recipe
• Reviews

My slow cooker mango chicken is full of flavour whatever the weather outside, which is good given that as I write it is nearly May and is absolutely freezing today.

If we can’t have the sun in the sky just yet then this summery yellow dish with its tropical fruit flavours is possibly the next best thing.

I don’t know about you but I still like to eat spicy food and curries in the spring and summer, I just might serve it with broccoli rice or stirfried vegetables instead of normal rice to lighten it up a bit.

As well as the fresh mango I’ve also used some mango chutney in this dish, which intensifies the mango flavour as well as adding a bit of heat. I also love that this looks so colourful during cooking!

I think you’ll love the sweet and yet at the same time spicy flavour of this slow cooker mango chicken. Soft chunks of mango in the tasty chilli-spiced sauce are just divine.

I use light coconut milk for the base of the sauce, to save on calories. It is a great high protein meal option.

Ingredients

You’ll need these ingredients to make this slow cooker mango chicken dish (don’t forget you will find the quantities in the recipe card at the bottom of the page).

• chicken breast – increase the quantities if you want to feed more people. You could also use boneless chicken thigh fillets which stand up really well to slow cooking.
• mango chutney – mango chutney is a sweet, tangy and spicy condiment originating in India, that is often served as an accompaniment to poppadoms. This adds spice and additional flavour to the dish, enhancing the fresh mango flavour.
• mango – fresh works well but you could also use frozen mango cubes.
• light coconut milk – for the delicious creamy sauce. Swap it for standard coconut milk if you prefer.
• onion – part of the dish, also used to place the chicken breasts on during cooking.
• ginger – I like the frozen chopped ginger and the tubes of ginger puree from the supermarket, great for convenience. You could use fresh ginger grated if you prefer.
• garlic – again I often use either garlic puree or frozen chopped garlic here.
• cumin – to add earthy flavour and depth.
• turmeric – adds flavour and also enhances the colour of the dish.
• red chilli – fresh red chilli is ideal to add colour and of course spice to this dish.
• cornflour – to thicken the sauce, traditionally used in Asian dishes for this purpose.

Method

Here are some step to step images and tips on how to make this slow cooker mango chicken curry to help you make it perfectly. The full recipe card with quantities is at the end of the post.

Storage

Keep leftovers in a lidded container in the fridge for up to 3 days.

Freezing – best used within 3 months. Defrost thoroughly overnight in the fridge before reheating in a pan on the hob or in the microwave.

How to Thicken the Sauce

I don’t use cornflour in many of my slow cooker recipes, preferring other methods of thickening sauces at times (like reducing the sauce, or adding sweet potato to a dish to break down and create a naturally thick sauce).

But with this recipe I do use a cornflour paste to thicken up that tasty sauce during cooking.

That is because this technique is often used in Asian recipes of this kind to achieve a thicker sauce and it gives great results.

As mentioned in the method above, we stir in a cornflour slurry (cornflour mixed with cold water) near the end to thicken the sauce – this helps if it seems thin or has split due to the fresh fruit.

Recipe