Sweet mangoes, spicy peppers and fresh lime combine to make this Slow Cooker Thai Mango Chicken a family favourite. Paleo and gluten-free.|www.flavourandsavour.com

Slow Cooker Thai Mango Chicken

All the tastes of Thai food in one easy-to-make crockpot dish. This Slow Cooker Thai Mango Chicken recipe makes an easy weeknight meal.
Course Entrée/Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 328kcal
Author Flavour & Savour


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)


  • 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


  • 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.) (10 minutes in an Instant Pot)
  • Transfer to a serving dish. Sprinkle with fresh cilantro, diced red pepper and mango chunks and serve with Thai Coconut Rice.


Calories: 328kcal | Carbohydrates: 8g | Protein: 44g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 214mg | Sodium: 1044mg | Potassium: 676mg | Sugar: 3g | Vitamin A: 985IU | Vitamin C: 43mg | Calcium: 28mg | Iron: 2.4mg