This slow-cooker mango chicken is a bowl of island vibes, complete with sweet potato, toasted coconut, and all the cilantro you need!
There are lots of odd combinations in the culinary world, and many of them are worth trying—such as meat cooked with fruit. I remember the first time I tried meat this way—it was a pork tenderloin cooked with apples and pineapple—and I’ll never, ever forget it. It was that good. Since that day, I don’t skip past the recipes that include fruit in a savory dish. Rather, I look at them a little closer and start planning for when I’m going to test them out.
Case in point: this slow-cooker mango chicken and sweet potato recipe. The sweet-and-tangy mango, orange-mango juice, toasted coconut flakes, and aromatic curry powder mix with coconut milk, ginger, garlic, habanero, and juicy chicken breast to make a creamy, tangy, and protein-packed meal. But if you left out the garlic, habanero, and chicken breast, the whole thing might taste like dessert! Meat and fruity flavors work in mysterious ways, and I don’t claim to understand it, but I’ll always enjoy it.
This recipe tastes like dinner on an island, tiki torches blazing, sunset in front of you, and sand at your feet.
Kick it up a notch
This recipe is great as written, but there are a few things you can do to make it extra good if you have a little more time on your hands. Firstly, you can sear the chicken breast on a grill for a few minutes before the slow-cooking period to add color, flavor, and texture. And while the grill is hot, you might as well cut your mango in half, remove the pit, brush on some oil, and slap it on the grill for a few minutes. Trust me: the only thing better than meat served with fruit is meat served with grilled fruit.
How do I store leftovers?
Store leftover mango chicken and sweet potatoes in an airtight container in the fridge for up to 4 days. You can also freeze your leftovers in freezer-safe containers or bags for up to 3 months, though for freezing, I recommend leaving off the cubed mango, cilantro, and green onions—the freezer won’t do those ingredients any favors. Let the chicken thaw in the fridge overnight before reheating it over the stove or in the microwave.
Serving suggestions
This recipe is meant to be an all-in-one meal, but you can always add more vegetables, right? Try this tangy chicken with Grilled Asparagus, Grilled Broccoli, or even some Roasted Tomatoes. This Fresh Corn And Mango Salad could be a great substitute for the plain cubed mango in this recipe, too.
Ingredients
- ½ cup + 1 tablespoon orange-mango juice divided; not from concentrate
- ¼ cup light coconut milk
- 1 tablespoon fresh ginger minced
- ½ tablespoon garlic minced
- 1 teaspoon habanero pepper minced
- ½ tablespoon coconut aminos
- ¼ teaspoon sea salt
- 2 medium sweet potatoes 600 grams total; peeled and chopped into large wedges
- 1 pound chicken breast
- 2 teaspoons curry powder
- Salt and pepper to taste
- 2 teaspoons tapioca starch
- 1½ tablespoons unsweetened coconut flakes
- 1 large mango cubed
- Cilantro for garnish
- Green onion chopped, for garnish
Instructions
- Whisk together ½ cup of the orange-mango juice with all of the coconut milk, ginger, garlic, habanero pepper, coconut aminos, and salt in the bottom of a 7-quart slow cooker. Lay the sweet potato wedges in an even layer in the sauce mixture.
- Sprinkle both sides of the chicken breast with curry powder and a pinch of salt and pepper, and rub in evenly. Lay the chicken breast on top of the sweet potatoes, cover, and cook on low heat until the potatoes are soft and the chicken is tender, about 6-7 hours.
- Using a slotted spoon, gently remove the chicken and sweet potatoes to a large plate.
- In a separate small bowl, whisk together the remaining tablespoon of orange-mango juice and the tapioca starch until smooth and creamy. Whisk into the sauce mixture in the slow cooker.
- Gently place the sweet potatoes and chicken back into the slow cooker, cover, and turn the heat up to high. Cook for an additional hour, up to 1 hour and 15 minutes, until the sauce is nice and thick.
- While the sauce thickens, preheat your oven to 350℉ and spread the coconut flakes onto a small baking sheet. Bake until golden brown, about 2-4 minutes. Watch them closely, as they burn quickly.
- Once the sauce has thickened, divide the chicken and sweet potatoes between four bowls. Then, divide the cubed mango and toasted coconut flakes onto each bowl. Garnish with cilantro, green onion, and the remaining sauce from inside the slow cooker, then serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Do you think I could do step 5 in a regular baking dish in the oven if I were transporting this after the long crock pot cook? I’d love to make this meal for a friend and have it ready for them to do that last step where the sauce thickens in their oven. Let me know your thoughts and what temp you might finish it on if you can!
Yes, that should work. Set the oven to 350 degrees Fahrenheit and cook until the sauce thickens.