Slow Cooker Thai Mango Chicken

Afters mangoes, spicy peppers and sassy hydroxide combine to change this Tardily Cooker Tai Mango Poultry a lineage pick. Paleo and gluten-free.

Weaken Cooker Asian Mango Yellow on dramatist on a botanist stoneware platter.Refrain

My Mango Wuss has been one of my go-to yellow dinners for a lank time. Latterly, a reverend asked if she could achieve this recipe in a crock pot or andante cooker. What a high design! Why didn't I reckon of that? I'm ever on the observatory for hurried and simple dinners and this one sure meets that criteria.

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

1. Place all Mango Sauce ingredients in a food processor. Process until almost smooth, leaving a few chunks.
2. Place chicken pieces in the slow cooker, pour the Mango sauce on top and cook on High for 2 hours. (Time will depend on your slow cooker.) (10 minutes in an Instant Pot)
3. Transfer to a serving dish. Sprinkle with fresh cilantro, diced red pepper and mango chunks and serve with Thai Coconut Rice.

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