All the tastes of Thai food in one easy-to-make dish. This Instant Pot or Slow Cooker Thai Mango Chicken recipe makes an easy weeknight meal with just the right balance of sweet and spicy!
4mediumchicken breasts,boneless and skinless OR 8 boneless chicken thighs
1mediumred bell pepper,finely diced
2 tablespoonfresh cilantro,roughly chopped, for garnish
Instructions
Place all Mango Sauce ingredients in a food processor. Process until almost smooth, leaving a few chunks.
Slow Cooker Instructions
Place chicken pieces in the slow cooker, pour the mango sauce on top and cook on High for 2 - 3 hours or on Low for 5 - 6 hours. (Time will depend on your slow cooker.) 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.
Instant Pot Instructions
Place the chicken on the trivet inside the Instant Pot bowl, pour the sauce over top. Press the Manual button and set the time for 10 minutes, then use Natural Release for 5 minutes. Use an instant-read meat thermometer to check the internal temperature of the chicken. It should be at least 165°F. If the chicken is not cooked, select the Sauté function and let it cook a little longer.
Transfer to a serving dish. Sprinkle with fresh cilantro, diced red pepper and mango chunks and serve with Thai Coconut Rice.
Notes
You can substitute frozen mango chunks for the fresh mango in this recipe, if you'd like.