Real Recipes From Real Home Cooks ®

crock pot mango chicken

(2 ratings)
Blue Ribbon Recipe by
Sue L
Cincinnati, OH

I had discovered a cranberry-catalina chicken from someone who had spent time down under as a missionary. Turns out that was a riff off an apricot chicken, which someone from Australia I know posted online. This is just essentially a mango version of that apricot chicken. All of it is yummy. They do chicken very well down under. Serve this with plenty of sauce over rice or with mashed potatoes. I imagine you could add a bit more chicken and onion to this and still have plenty of sauce. So if you increase the chicken, you should be okay without more sauce.

Blue Ribbon Recipe

We love an easy Crock Pot dinner recipe and this is a delicious one! The chicken is super juicy. Pouring the mildly sweet mango sauce on top adds a lovely flavor to the chicken. There's a hint of curry flavor throughout but it's not overpowering. We loved how it pairs with the mango. A simple meal.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 2 -3
prep time 15 Min
cook time 4 Hr 15 Min
method Slow Cooker Crock Pot

Ingredients For crock pot mango chicken

  • 2-1/2 lb
    chicken leg quarters (Marylands)
  • salt and black pepper
  • 1 Tbsp
    olive oil
  • 1 lg
    onion, sliced
  • 2 clove
    garlic, minced
  • 1-1/3 c
    mango nectar
  • 2 tsp
    mild curry powder
  • 1/2 tsp
    black pepper
  • 2 Tbsp
    instant chicken bouillon powder
  • 15 oz
    can diced mango in syrup, drained
  • 2 Tbsp
    corn starch
  • 1/4 c
  • 1/4 c
    canned french fried onions, chopped

How To Make crock pot mango chicken

  • Browning the chicken.
    Season the chicken with salt and pepper. Brown on both sides in the oil. Then place at the bottom of the Crock Pot.
  • Caramelizing onions in a skillet.
    Add the onion and garlic to the pan. Cook until they lightly caramelize.
  • Mango nectar, curry powder, pepper, and instant bouillon whisked together.
    Whisk together the mango nectar, curry powder, pepper, and instant bouillon.
  • Nectar and onions poured in the slow cooker.
    Pour the nectar mix over the chicken and cover with the cooked onions.
  • Chicken cooking in the Crock Pot.
    Cover and cook on low for 3-4 hours or until chicken probes to 170F.
  • Chicken and onions removed from the slow cooker.
    Remove chicken and onion to a platter and keep warm.
  • Corn starch and water mixture added to Crock Pot.
    Stir together the corn starch with water until mixed. Then whisk into the liquid in the Crock Pot. Add drained mango fruit.
  • Chicken added back to the slow cooker.
    Cook uncovered on high, stirring frequently until sauce thickens (15 minutes or so). Add chicken and onion back to the Crock Pot to warm with sauce.
  • Crock Pot Mango Chicken garnished with fried onion bits.
    Garnish with fried onion bits and serve with rice or mashed potatoes.