Slow Cooker Mango Chicken. A sweet, tangy tropical chicken dish made with just four simple ingredients. Frozen mango chunks melt into a juicy sauce that soaks into tender chicken, making it perfect for busy weeknights. Easy to toss together and walk away — your slow cooker does all the hard work!
This slow cooker mango chicken is one of those really easy dinners where you just throw everything in and let it cook. You only need four things — chicken breasts plus three more simple stuff from your kitchen. The yellow mango chunks melt down and make a sweet, tangy sauce that gets all into the chicken and makes it super soft. You can pull it apart easy with just a fork! It feels a little like a fun tropical meal, but it’s simple enough to make on a busy school night.
Spoon this yummy chicken over white or brown rice so the sauce doesn’t go to waste. It also tastes great on top of buttered egg noodles or quinoa. Add something green on the side like steamed green beans, roasted broccoli, or a simple salad to balance out the sweetness. Want to make it extra fun? Sprinkle some fresh cilantro or green onions on top and put out some lime wedges so everyone can squeeze a little on their plate. Throw in some warm dinner rolls or garlic bread and you’ve got a full, happy meal!
Servings: 4
Ingredients
- 2 pounds boneless, skinless raw chicken breasts
- 2 cups of frozen mango pieces (yellow, no extra sugar added)
- 1 cup mild salsa (jarred, tomato-based)
- 2 tablespoons brown sugar (light or dark)
Slow Cooker Mango Chicken: Directions
- Spray the inside of your slow cooker with a little nonstick cooking spray so food doesn’t stick and cleanup is easier.
- Lay the raw chicken breasts flat on the bottom of the slow cooker. Try to keep them in one layer as much as you can so they cook all the way through nice and even.
- Spread the frozen yellow mango chunks all over and around the chicken. Make sure those juicy pieces are sitting right next to the chicken so the flavor gets in there.
- In a small bowl, mix together the salsa and brown sugar. Stir it until the sugar is mostly gone and the mixture looks smooth and a little shiny.
- Pour the salsa-sugar mix all over the chicken and mango. Use a spoon to push some of the sauce down between the chicken pieces so everything gets coated really well.
- Put the lid on your slow cooker. Cook on LOW for 4 to 5 hours, or on HIGH for 2½ to 3 hours, until the chicken is fully cooked with no pink inside and reaches 165°F in the middle.
- When it’s done, grab two forks and pull the chicken apart right in the slow cooker. Stir everything together so the chicken gets covered in all that sweet mango sauce.
- Give it a little taste. Add a pinch of salt if it needs it, or squeeze in a bit of lime juice if you want it a little bright and zippy. Keep it on WARM until you’re ready to eat, then spoon it over rice or your favorite side and dig in while it’s hot!