Favorite Recipe Friday: Crockpot Mango Chicken

I try to use the oven as little as possible in the summer, so I’m a big fan of crockpot meals. This is a delectable, sweet and spicy recipe, and it works great as a Whole30 meal! (Remember when I tried Whole30? Good times…)


½ c. orange mango juice
¼ c. light coconut milk
1 tsp. ginger
1 clove garlic, minced
2 tsp. habanero pepper, minced
1 large sweet potato, peeled and chopped into large wedges
1 lb. chicken breasts
2 tsp. curry powder
2 Tbsp. unsweetened coconut flakes
1 large mango, cubed
1 Tbsp. diced cilantro for garnish


  1. Whisk together orange mango juice, coconut milk, ginger, garlic, and habanero in the bottom of a crockpot.
  2. Put the sweet potato wedges in an even layer on the sauce mixture.
  3. Rub both sides of the chicken breast with the curry powder. Lay the chicken breast on top of the sweet potatoes, cover, and cook on low heat for approximately 6 hours.
  4. Put the chicken mixture in a serving bowl. Add the coconut flakes and mango. Garnish with cilantro and extra sauce from the crockpot.

-Can be served over rice or cauliflower rice or you can eat it as is.
-The habanero adds a little heat to this sweet dish. Adjust the amount of habanero as you see fit.


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