This Slow Cooker Thai Mango Chicken is a delicious and healthy Paleo recipe that combines the flavors of Thailand with the sweetness of ripe mango. It's easy to prepare and perfect for a flavorful, fuss-free meal.
Ingredients: 2 lbs boneless, skinless chicken thighs. 1 ripe mango, peeled and diced. 1 red bell pepper, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 2 tbsp coconut aminos. 2 tbsp red curry paste. 1 tbsp fresh ginger, minced. 1 tsp fish sauce. 1/2 tsp salt. 1/4 tsp black pepper. Fresh cilantro leaves, for garnish. Sliced green onions, for garnish. Sliced almonds, for garnish optional.
Instructions: Put the thighs of chicken into the slow cooker. Diced mango, red bell pepper, onion, minced garlic, coconut milk, coconut aminos, minced ginger, fish sauce, salt, and black pepper should all be combined in a different bowl. Blend thoroughly. Cover the chicken in the slow cooker with the mango mixture. Cook the chicken for 46 hours on low, covered, or until it's cooked through. After cooked, return the chicken to the slow cooker sauce by shredding it with two forks. Serve the Slow Cooker Thai Mango Chicken with noodles or cauliflower rice. If desired, garnish with sliced almonds, sliced green onions, and fresh cilantro leaves. Savor your Thai Mango Chicken, which is Paleo-friendly!
Prep Time: 15 minutes
Cook Time: 240 minutes
LA BOTTEGA DEI MAGHI edicola
