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**Slow Cooker Gingered Mango Chicken

Slow Cooker Gingered Chutney Chicken

  • Cooking Time:

    5–6 hours on Low or 2 1/2–3 hours on High
  • Servings:



1/2 c. Man­go Chut­ney
1/4 c. Sir­acha or oth­er Hot Pep­per Sauce
2 T. Quick-cook­ing Tapi­o­ca
1 tsp. Ground Gin­ger
4 lb. Bone­less, Skin­less Chick­en Thighs or Breasts


  1. Com­bine all ingre­di­ents in a 6-quart slow cook­er, stir­ring to coat sauce even­ly on the chick­en.
  2. Cov­er. Cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
  3. Serve hot over white rice.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Margaret Murphy Tripp

Looks great! I love com­ing home after work to din­ner all ready in the crock-pot. This sum­mer I made some spicy man­go chut­ney that would be per­fect for this. Thanks for shar­ing!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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