Detailed Instructions to Making Slow Cooker Thai Mango Chicken Recipe at Your Kitchen

Slow Cooker Thai Mango Chicken Recipe

There’s something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney only so we would not run out.

Here is a Mango chicken curry I whipped up another day. I love it, but my father thinks it’s a bit on the sweet side, so feel free to reduce the quantity of mango the recipe involves if you desire a bit less sweet. The numbers are approximate, don’t hesitate to experiment.


  • 2 Tbsp vegetable oil
  • 1 large onion, sliced (1 1/2 to two cups)
  • 1/2 red bell pepper, sliced
  • 2 Tbsp yellow curry powder
  • 2 mangos, peeled and diced
  • 11/4 pound skinless boneless chicken breasts or thighs, cut into 1-inch pieces
  • 1/3 cup golden raisins (optional)


  1. Heat oil at a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for one more minute. Add the curry powder and simmer, cook for a couple more minutes. The spices will consume some of this oil, therefore if anything begins to stick a lot to the base of the pan, add a little more oil into the pan.
  2.  Insert the Vinegar, coconut milk, and among those two chopped mangoes into the pan. Increase the heat and bring to a boil, then reduce the heat to maintain a low simmer for approximately 15 minutes, stirring occasionally. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
  3. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to test.
  4. Insert remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another moment or 2, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a bit too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
  5. Serve Over rice. Garnish with cilantro.