Slow Cooker Mango Chicken and Sweet Potato Bowls
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 5 mins
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Servings
4 servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
Caribbean
Slow Cooker Mango Chicken and Sweet Potato Bowls
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This whole30 approved slow cooker mango chicken has a sweet, tropical sauce and sweet potatoes! It's a healthy, one pot meal that's perfect for busy weeknights!
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Ingredients
- 1/2 Cup orange mango juice divided, not from concentrate, 1 Tbsp
- 1/4 Cup coconut milk light
- 1 Tbsp ginger minced, fresh
- 1-1 1/2 tsp habanero pepper minced **
- 1/2 Tbsp garlic minced
- 1/2 Tbsp coconut aminos
- 1/4 tsp salt sea salt
- 2 sweet potato 600g total) peeled and chopped into large wedges, medium, about 300g each
- 1 Lb chicken breasts
- 2 tsp curry powder
- black pepper
- 2 tsp tapioca starch
- 1 1/2 Tbsp coconut flakes unsweetened
- 1 Mango cubed, large
- cilantro for garnish
- green onion for garnish
Instructions
- Whisk together 1/2 cup of the orange mango juice (reserving the rest for later), coconut milk, ginger, garlic, habanero pepper, coconut aminos and salt in the bottom of a 7 quart slow cooker. Lay the sweet potato wedges in an even layer in the sauce mixture.
- Sprinkle both sides of the chicken breast with the curry powder, and a pinch of salt and pepper, and rub evenly. Lay the chicken breast on top of the sweet potatoes, cover, and cook on low heat until the potatoes are soft and the chicken is tender, about 6-7 hours.
- Using a slotted spoon, gently remove the chicken and sweet potatoes to a large plate.
- In a separate small bowl, whisk together the remaining 3 tsp of juice and the 2 tsp of tapioca starch until smooth and creamy. Whisk into the sauce mixture in the slow cooker.
- Gently place the sweet potatoes and chicken back into the slow cooker, cover, and turn the heat up to high. Cook for an additional 1 hour - 1 hour 15 minutes, until the sauce is nice and thick.
- While the sauce thickens, heat your oven to 350 degrees and spread the coconut flakes onto a small baking sheet. Bake until golden brown, about 2-4 minutes. Watch them closely, as they burn quickly!
- Once the sauce has thickened, divide the chicken and sweet potatoes between 4 bowls. Then, divide the cubed mango and toasted coconut flakes onto each bowl.
- Garnish with cilantro, green onion and the remaining sauce from inside the slow cooker.
- DEVOUR.
Notes
- * To make sure it's whole30, find a coconut milk with no sulfites (guar gum is okay as a thickener.) I used A Taste of Thai brand**If you don't like heat, then do 1 tsp of pepper. This will add flavor, but not a lot spiciness. If you want actual spice, up the habanero a little bit!
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
48g
(16%)
Protein
23g
(46%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
58mg
(19%)
Sodium
1451mg
(60%)
Potassium
1106mg
(24%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Vitamin A
21940IU
(439%)
Vitamin C
41mg
(46%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 1451mg | 60% |
| Potassium | 1106mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 21940IU | 439% |
| Vitamin C | 41mg | 46% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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