You know that feeling when you really outdo yourself, you prep your slow cooker meal early in the morning, knowing it’ll be ready for you after work or school, easy to sling onto the dinner table… But then, when it’s time, you want to eat anything but what you made?
It just smells too savory, too heavy, too… wrong?
Yeah, this one will never do that to you.
Welcome to Revenge of the Crockpot! I’ve made it my mission to heal your Crockpot trauma one recipe at a time, and this is part 3. With every dish, I’m proving that:
Crockpot chicken doesn’t have to be overcooked or shredded
slow cooker recipes don’t need to begin and end with a block of cream cheese and a can of condensed soup
we can enjoy elevated flavors, instead of generic creamy sauces, flavored only by a little garlic powder and whatever’s in that can of Campbell’s
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This Crockpot Thai mango coconut curry chicken hits all the marks. With rich coconut milk; savory & spicy red curry paste; salty & umami-heavy fish sauce; bright and fresh lime juice; and SUNSHINE IN A DANG POCKET aka mango, we’re absolutely laden with flavor. The chicken is cooked just enough, so it’s still tender, not a little beige hockey puck like so many slow cooker recipes.
Cheryl’s Testing Notes
Full-fat coconut milk is an absolute must here. Light coconut milk splits and goes watery in the slow cooker. We don’t want that.
Frozen mango works perfectly for the cooking portion — you can save the ripe fresh mango for stirring in at the end where it actually matters more. But frozen mango works OK here, too.
Leftovers are even better the next day. The sauce gets even richer and more flavorful.
OK let’s make it!
Crockpot Thai Mango Coconut Curry Chicken
For the chicken
2 lbs boneless, skinless chicken thighs cut into bite sized pieces (unless cooking all day - then you can leave whole)
1 (13.5 oz) can full-fat coconut milk
3 tablespoons red curry paste
1 ripe mango, peeled and diced (or 1 cup frozen mango, thawed)
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 red bell pepper, sliced
1 small yellow onion, diced
For finishing
1 ripe mango, diced
2 tablespoons fresh lime juice
Handful fresh Thai basil or cilantro, torn
For serving
Jasmine rice
Lime wedges
Crushed roasted cashews or peanuts
Sliced Fresno chili or a swirl of sriracha
Extra fresh herbs
Add the chicken thighs to the slow cooker. In a bowl, whisk the coconut milk, curry paste, fish sauce, brown sugar, ginger, and garlic until smooth, then pour it over the chicken. Scatter the diced mango, bell pepper, and onion on top.
Cover and cook on low for 2 ½ hours. If cooking all day (resulting in shredded chicken), use whole thighs and cook low 6 hours or high for 3 hours, until the chicken shreds easily with a fork.
Shred the chicken right in the slow cooker with two forks, or leave the thighs whole if you want them more restaurant-y. Stir in the fresh mango and lime juice. Taste — depending on how ripe your mango is, it might want another splash of fish sauce, a little more lime, or a pinch of brown sugar to balance things out.
Scoop generously over jasmine rice. Top with torn Thai basil or cilantro, a handful of crushed cashews, and a few slices of Fresno chili if you like some heat.
A few notes:
Full-fat coconut milk is non-negotiable here. Light coconut milk splits and goes watery in the slow cooker.
Frozen mango works beautifully for the cooking portion — save the nicest ripe fresh mango for stirring in at the end where it actually shines.
Leftovers are better the next day. The sauce thickens overnight and the flavors settle into something even more layered.
I love using my Crockpot. Makes life so much easier. If i wasn't allergic to coconut I would definitely try this Cheryl!