8chicken thighsboneless and skinless OR 4 boneless chicken breasts, cubed or sliced lengthwise into 3-4 pieces each
1red bell pepperfinely diced
1/4 cupfresh cilantro
Place all Mango Sauce ingredients in a food processor. Process until almost smooth, leaving a few chunks.
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.) For Instant pot, set for 10 minutes, then use Natural Release for 5 to 10 minutes. Use an instant-read meat thermometer to check the internal temperature of the chicken. It should be at least 165°F.
Transfer to a serving dish. Sprinkle with fresh cilantro, diced red pepper and mango chunks and serve with Thai Coconut Rice.