Let the slow cooker do the work for this Slow Cooker Mango Chicken Curry! A gluten free, easy family dinner! Paleo & whole30 compliant, too!
PIN Slow Cooker Mango Chicken Curry
I know, I know, I KNOWWW
We just ate crockpot Thai peanut butter chicken curry and slow cooker Jerk chicken curry a hot minute ago and now there’s another ULTRA-creamy fabulous-set-it-and-forget it crock pot curry recipe simmering with spicy-sweet goodness on your screen.
CAN’T STOP WON’T STOP. NOT SORRY.
I’m really excited for your taste buds to experience the magic that is gonna happen when this mango curry recipe is on the dinner menu though. Mostly because:
- CREAMY coconut milk
- SWEET, fruity mango juice
- Punchy, snappy ginger
- SPICY curry paste
- A PILE of tender veggies
Why this Mango Chicken Curry is SO Good
If you’re as big of a curry fan as I am, you’re going to want to collect as many recipes AS POSSIBLE to pull out of your back pocket whenever the curry craving hits! If you’re into thai pumpkin curry and whole30 coconut paleo chicken curry, you are going to LOVE this mango chicken curry slow cooker recipe! It’s rich and creamy, has perfectly cooked veggies, and to keep things interesting, MANGO! This sweet and savory curry dish is going to have you raving over it because the flavor is unique, it’s simple to put together, AND it is made with healthy ingredients, to top it all off.
Ingredients Needed
Cooking up your own pot of mango chicken curry slow cooker is SERIOUSLY easy because the slow cooker does most of the work for you! Let’s go ahead and pull together everything we will need to make this tasty curry and get started on the recipe:
- Full Fat Coconut Milk
- Mango Juice
- Fresh Ginger
- Green Curry Paste
- Sea Salt
- Large Carrots
- Boneless Skinless Chicken Breasts or Thighs
- Tapioca Starch
- Broccoli Florets
- Red Bell Peppers
- Mango
- Sliced Green Onion
- Cilantro
- Cauliflower Florets
- Coconut Oil
- Unsweetened Coconut Flakes
How to make Slow Cooker Mango Chicken Curry
Cook
In the bottom of a slow cooker, add the coconut milk, mango juice, ginger, curry and salt and whisk to combine. Stir in the sliced carrots. Place the chicken on top, spooning the milk mixture over top of it. Cook the chicken mixture on low until the chicken is fully cooked and tender. Remove the chicken and cover it on a plate, setting it aside.
Thicken
Whisk the tapioca starch with some of the sauce from the slow cooker in a small bowl until smooth. Add it back into the slow cooker, along with the peppers and broccoli and cook on the high setting until the sauce thickens up.
Sautee
While the sauce cooks, rice the cauliflower and heat up a pan with the oil. Add in the coconut flakes and riced cauliflower and saute until it is golden brown and tender.
Assemble and Serve
Shred the chicken and stir it back into the thickened sauce. Divide the cauliflower rice between 4 bowls, followed by the chicken and cubed mango. Garnish each bowl with cilantro and green onion and DEVOUR!
Top Tips for making Slow Cooker Mango Chicken Curry
- Use Full Fat Coconut Milk: It might be tempting to grab the “light” coconut milk, but coconut milk contains healthy fat that also adds a lot of richness and flavor to this curry. I recommend using full fat!
- Let the sauce thicken: The sauce will thicken up significantly after you add the tapioca starch. Be sure to let it finish thickening before adding the shredded chicken and serving it!
- Don’t Skip the Garnish: The cilantro and green onion add the perfect finish to these bowls of curry, plus they make them look professional!
Serving Suggestions
This slow cooker mango curry is absolutely delicious all on its own, and it is a fantastic meal choice! If you’d rather make regular rice, you could serve the curry with instant pot coconut rice and it would be delicious! For more ways to cook riced cauliflower, check out how to cook cauliflower rice.
How to store Curry
To store this curry, I recommend placing it in an airtight container and labeling it with the date you made it. It will last up to 3 days in the fridge and up to 3 months in the freezer!
Its:
Slow Cooker Mango Chicken Curry
Ingredients
For the curry:
- 1 1/3 Cups Full-fat coconut milk
- 1 1/3 Cups 100% Mango juice
- 2 tsp Fresh ginger, minced
- 2 Tbsp Green curry paste (use less if you don't like some heat)
- Pinch of sea salt
- 2 Large carrots, sliced
- 1 Lb Boneless, skinless chicken breasts OR chicken thighs
- 4 tsp Tapioca starch
- 2 Cups Broccoli florets
- 2 Red Bell peppers, cubed
- 1 Mango, cubed
- Sliced green onion, for garnish
- Cilantro, for garnish
For the rice:
- 6 Cups Cauliflower florets
- 4 tsp Coconut oil
- 4 Tbsp Unsweetened coconut flakes
Instructions
-
Whisk together the coconut milk, mango juice, ginger, curry and salt in the bottom of a 7 quart slow cooker. Stir in the sliced carrots.
-
Place the chicken breasts in the milk mixture and spoon the sauce over top. Cover and cook on low until the chicken is tender and cooked through, about 5-6 hours.
-
Remove the cooked chicken from the slow cooker onto a plate and cover.
-
In a separate small bowl, whisk together the tapioca starch with 8 tsp of the sauce from the slow cooker until smooth. Whisk it back into the slow cooker, along with the broccoli and peppers. Cover, turn the heat to high, and cook until the sauce thickens, about 1-1.5 hours.
- While the sauce cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"
- Heat the coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. Set aside.
-
Once the sauce is thickened, shred the chicken up and stir it back into the slow cooker.
-
Divide the rice between 4 bowls, followed by the chicken and the cubed mango.
-
Garnish with cilantro and green onion and DEVOUR!
Nutrition
FOR THIS RECIPE, I RECOMMEND:
Slow Cooker Mango Chicken Curry
Ingredients
For the curry:
- 1 1/3 Cups Full-fat coconut milk
- 1 1/3 Cups 100% Mango juice
- 2 tsp Fresh ginger, minced
- 2 Tbsp Green curry paste (use less if you don’t like some heat)
- Pinch of sea salt
- 2 Large carrots, sliced
- 1 Lb Boneless, skinless chicken breasts OR chicken thighs
- 4 tsp Tapioca starch
- 2 Cups Broccoli florets
- 2 Red Bell peppers, cubed
- 1 Mango, cubed
- Sliced green onion, for garnish
- Cilantro, for garnish
For the rice:
- 6 Cups Cauliflower florets
- 4 tsp Coconut oil
- 4 Tbsp Unsweetened coconut flakes
Instructions
-
Whisk together the coconut milk, mango juice, ginger, curry and salt in the bottom of a 7 quart slow cooker. Stir in the sliced carrots.
-
Place the chicken breasts in the milk mixture and spoon the sauce over top. Cover and cook on low until the chicken is tender and cooked through, about 5-6 hours.
-
Remove the cooked chicken from the slow cooker onto a plate and cover.
-
In a separate small bowl, whisk together the tapioca starch with 8 tsp of the sauce from the slow cooker until smooth. Whisk it back into the slow cooker, along with the broccoli and peppers. Cover, turn the heat to high, and cook until the sauce thickens, about 1-1.5 hours.
- While the sauce cooks, place the cauliflower into a large food processor and process until broken down and “rice-like”
- Heat the coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. Set aside.
-
Once the sauce is thickened, shred the chicken up and stir it back into the slow cooker.
-
Divide the rice between 4 bowls, followed by the chicken and the cubed mango.
-
Garnish with cilantro and green onion and DEVOUR!
Nutrition
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 14 POINTS+: 13. OLD POINTS: 11
(per 1/4 of the recipe using chicken breast. Will vary slightly with thighs)
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOKAND PINTEREST!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
The post Slow Cooker Mango Chicken Curry appeared first on Food Faith Fitness.