Crock Pot Mango Chicken with Ginger Curry Topping

Nutriscore Rating: 75/100

Transform your weeknight dinners with this Crock Pot Mango Chicken with Ginger Curry Topping—a vibrant, flavor-packed dish that’s as easy to make as it is satisfying. Juicy, seared chicken thighs are simmered low and slow in a creamy coconut milk sauce infused with ripe mangoes, fragrant yellow curry powder, fresh ginger, and a touch of honey for natural sweetness. The result? Tender, shredded chicken bathed in a luscious, tropical curry sauce that pairs beautifully with fluffy jasmine rice. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this wholesome slow-cooker recipe is perfect for busy days, offering bold, exotic flavors with minimal effort. Whether you're meal prepping or serving a family dinner, this gluten-free dish is sure to become a new comfort food favorite.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 2 pounds Chicken thighs (boneless, skinless)
• 2 large Mangoes (ripe, peeled, and diced)
• 1 cup Coconut milk
• 2 tablespoons Yellow curry powder
• 1 tablespoon Fresh ginger (grated)
• 3 cloves Garlic cloves (minced)
• 2 tablespoons Honey
• 2 tablespoons Lime juice
• 4 cups Cooked jasmine rice
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Vegetable oil

📝 Instructions

6 steps

1. Heat the vegetable oil in a skillet over medium heat. Add the chicken thighs and sear them for 2 minutes on each side until lightly browned. Remove from heat and set aside.

2. In the bowl of a crock pot, add the diced mangoes, coconut milk, yellow curry powder, grated ginger, minced garlic, honey, lime juice, salt, and black pepper. Stir to combine.

3. Place the seared chicken thighs into the crock pot, ensuring they are fully submerged in the mango mixture.

4. Cover the crock pot with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and infused with the mango curry sauce.

5. Once cooked, remove the chicken thighs from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir to combine with the sauce.

6. Serve the mango chicken hot over cooked jasmine rice. Garnish with fresh cilantro and a squeeze of additional lime juice, if desired.

Nutrition Facts

1 serving (708.6g)

Calories		879
% Daily Value*
Total Fat		18.4 g	24%
	Saturated Fat	5.0 g	25%
	Polyunsaturated Fat	2.1 g
Cholesterol		213 mg	71%
Sodium		699 mg	30%
Total Carbohydrate		120.5 g	44%
	Dietary Fiber	5.0 g	18%
	Total Sugars	34.0 g
Protein		57.4 g	115%
Vitamin D		0.4 mcg	2%
Calcium		117 mg	9%
Iron		3.5 mg	20%
Potassium		1054 mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 666 cal (19.0%%)

Protein: 924 cal (26.3%%)

Carbs: 1925 cal (54.8%%)