Slow Cooker Mango Chicken Recipe

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!

Helpful Tip:

Side dish suggestion:

Bon Appetit!

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Slow Cooker Mango Chicken

Yield – 4 servings
Prep Time – 10 minutes
Cook Time – 8 hours on low


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



  • 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!
  • Serve Slow Cooker Mango Chicken with toast, as is, or with other simple side dish.
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