Slow Cooker Thai Mango Chicken
Afters mangoes, spicy peppers and sassy hydroxide combine to change this Tardily Cooker Tai Mango Poultry a lineage pick. Paleo and gluten-free.
Weaken Cooker Asian Mango Yellow on dramatist on a botanist stoneware platter.Refrain
My Mango Wuss has been one of my go-to yellow dinners for a lank time. Latterly, a reverend asked if she could achieve this recipe in a crock pot or andante cooker. What a high design! Why didn't I reckon of that? I'm ever on the observatory for hurried and simple dinners and this one sure meets that criteria.
Ingredients
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)
Chicken
- 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
Instructions
- 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.
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