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Slow Cooker Mango Chicken and Sweet Potato Bowls

This whole30 approved slow cooker mango chicken has a sweet, tropical  sauce and sweet potatoes! It's a healthy, one pot meal that's perfect for busy weeknights!

Course Main Course
Cuisine Caribbean
Keyword chicken, gluten free, healthy, Slow cooker, whole30
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 4 servings

Ingredients

  • 1/2 Cup + 1 Tbsp Orange mango juice divided, not from concentrate
  • 1/4 Cup Light coconut milk *
  • 1 Tbsp Fresh ginger minced
  • 1-1 1/2 tsp Habanero pepper minced **
  • 1/2 Tbsp Garlic minced
  • 1/2 Tbsp Coconut aminos
  • 1/4 tsp Sea salt
  • 2 Medium sweet potatoes (about 300g each 600g total) peeled and chopped into large wedges
  • 1 Lb Chicken breasts
  • 2 tsp Curry powder
  • Pepper
  • 2 tsp Tapioca starch
  • 1 1/2 Tbsp unsweetened coconut flakes
  • 1 Large mango cubed
  • Cilantro for garnish
  • Green onion for garnish

Instructions

  1. Whisk together 1/2 cup of the orange mango juice (reserving the rest for later), 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.
  2. Sprinkle both sides of the chicken breast with the curry powder, and a pinch of salt and pepper, and rub 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.
  3. Using a slotted spoon, gently remove the chicken and sweet potatoes to a large plate.
  4. In a separate small bowl, whisk together the remaining 3 tsp of juice and the 2 tsp of tapioca starch until smooth and creamy. Whisk into the sauce mixture in the slow cooker.
  5. Gently place the sweet potatoes and chicken back into the slow cooker, cover, and turn the heat up to high. Cook for an additional 1 hour - 1 hour 15 minutes, until the sauce is nice and thick.
  6. While the sauce thickens, heat your oven to 350 degrees 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!
  7. Once the sauce has thickened, divide the chicken and sweet potatoes between 4 bowls. Then, divide the cubed mango and toasted coconut flakes onto each bowl.
  8. Garnish with cilantro, green onion and the remaining sauce from inside the slow cooker.
  9. DEVOUR.

Recipe Notes

* To make sure it's whole30, find a coconut milk with no sulfites (guar gum is okay as a thickener.) I used A Taste of Thai brand
**If you don't like heat, then do 1 tsp of pepper. This will add flavor, but not a lot spiciness. If you want actual spice, up the habanero a little bit!