Slow Cooker Mango Chicken

Colorful. I love colorful food.

Tasteful. I love tasteful food. (Who doesn’t right?!)

What you see above is what came straight out of the slow cooker. No styling, no color editing…what you see is what you get. I think this is slow cooker food at its finest!

Oh…and the #2 reason that I love slow cooking…it’s usually “dump and run.†This is one such recipe…and I love that it literally is no fuss. No need to peak, stir, vent…nothing.

And the #1 reason…I can go about my afternoon and deal with the “attitudes of witching hour†without having to fuss with dinner prep.

But really they should be a tie. #1 and #2 reasons are equally important for this busy mama!

Oh and before you begin, here are my helpful tips for How to Choose and Cut a Mango.

Bon Appetit!

Print Recipe

Slow Cooker Mango Chicken

Prep Time10 mins

Cook Time8 mins

Servings: 4 persons

Ingredients

• 6 small boneless skinless chicken thighs (about 1 1/3 lb.)
• Olive oil, drizzles
• Red wine vinegar, drizzles
• Garlic powder, sprinkles
• Salt and pepper
• 1 small red onion, diced
• 1 medium zucchini, thinly sliced
• 1 15 oz. can diced tomatoes, drained (or 2 medium garden tomatoes)
• 1 mango, seeded and diced
• Salt and pepper to taste
• Dinner rolls; as side dish

Instructions

• Place the chicken thighs into the base of the slow cooker.
• Drizzle the olive oil and vinegar over the top.
• Season with garlic powder, salt and pepper.
• Place the diced red onion, drained diced tomatoes (or cut fresh tomatoes), zucchini slices and mango pieces over top and around the chicken thighs.
• Set slow cooker on low and cook for 8 to 10 hours. Dump and run!
• Prepare dinner rolls as side dish.
• Serve Slow Cooker Mango Chicken withwarm dinner rolls.