Slow Cooker Mango Chicken
Sweet, spicy, and full of tropical flavour, this Slow Cooker Mango Chicken is an easy dump‑and‑go meal. Succulent chicken, fresh mango, and warming spices cook in a light coconut sauce for a comforting dinner any night of the week. Serve with rice or naan.
Servings 3 people
Calories 368kcal
Equipment
Ingredients
For the sauce:
- 1 tin light coconut milk 400 ml
- 1 tsp ginger puree
- 2 cloves of garlic
- 6 tsp mango chutney
- 1 tsp turmeric
- ½ tsp cumin
For the dish:
- 1 large onion diced
- 3 chicken breasts
- 1 mango diced
- 1 red chilli seeds removed and sliced finely
- 1 tbsp cornflour
Instructions
- Mix all of the sauce ingredients together in a large bowl.1 tin light coconut milk, 1 tsp ginger puree, 2 cloves of garlic, 6 tsp mango chutney, 1 tsp turmeric, ½ tsp cumin
- Place the diced onion in the base of the slow cooker and top it with the chicken. Season with salt and pepper.1 large onion, 3 chicken breasts
- Put in the mango, pour over the sauce. Put the sliced red chilli on top.1 mango, 1 red chilli
- Cook on high for 3 hours.
- Make a paste from the cornflour and 2 tablespoons of cold water in a small bowl. Pour this into the slow cooker and mix well. This will thicken the sauce and also if the sauce happens to split due to the fresh fruit, it will bring it back together. Cook for another hour on high, then serve.1 tbsp cornflour
Notes
Slow cooker size: 3.5 litre (3 quarts).
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.
Nutrition
Calories: 368kcal | Carbohydrates: 26g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 272mg | Potassium: 1048mg | Fiber: 2g | Sugar: 16g | Vitamin A: 805IU | Vitamin C: 48.8mg | Calcium: 29mg | Iron: 1.7mg