Slow Cooker Mango Chicken with Coconut Rice


  • 1 can (14.5 ounces) fire roasted diced tomatoes
  • ½ cup coconut milk
  • Zest of one lime
  • 2 garlic cloves, minced
  • 2 tablespoon lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon minced ginger (1/2-inch piece)
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon dried crushed red pepper
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon coarse black pepper
  • 1 cup chopped cilantro, divided
  • 1 large sweet onion, cut into sixths
  • 3 pounds boneless, skinless chicken thighs
  • 2 mangos, peeled, pitted and cut into 1-inch pieces
  • 1 large red pepper, seeded and cut into strips
  • Additional chopped mango, optional
  • Sliced Thai basil, optional
  • Coconut Rice


  1. In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and ½ cup chopped cilantro. Add chicken thighs and onion. Turn to coat with sauce mixture.
  2. Top chicken mixture with mango, red pepper and cilantro.
  3. Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is tender and cooked through.
  4. Remove chicken to a cutting board and cut into bite-size chunks. Add back to crock.
  5. Stir in remaining ½ cup chopped cilantro. Garnish with chopped mango and sliced Thai basil, if desired. Serve with Coconut Rice.


Serves:  6-8



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