This slow cooker mango chicken curry recipe is so tasty and simple to pull together!
It's great for meal prep or an easy weeknight meal. It's not spicy, but it is quite flavorful, making it a great dish for the whole family!
This is an easy dump-and-go crockpot dinner - you can assemble all the ingredients in advance and keep them in a ziptop bag in the fridge for meal prep as well!
Ingredients
Here's what you'll need to make this crockpot mango chicken curry.
- Chicken Thighs - you'll need boneless, skinless chicken thighs for this curry. I find chicken thighs have a little more flavor than chicken breasts, as they are dark meat. However, chicken breasts can be used as well!
- Coconut Milk - you'll use one can of unsweetened coconut milk for this recipe. I used full fat because I wanted the curry to be super creamy.
- Mango - you can use frozen or fresh mango for this dish. I used frozen mango because it's easy to find year-round.
- Yellow Onion - you'll use one medium-sized yellow onion, but this can be substituted for a red onion if you'd prefer.
- Bell Pepper - you can use a red or orange bell pepper for this recipe. (I used a red bell pepper) This will add sweetness and some lovely bright flavor.
- Seasonings - you'll need curry powder, turmeric powder, kosher salt, and ground black pepper to season this dish.
- Garlic Cloves - you'll mince some fresh garlic for some allium flavor.
- Olive Oil - adding a little extra virgin olive oil (or avocado oil if you'd prefer) helps to make the sauce extra smooth.
- Optional for serving - white or brown rice, naan, chopped cilantro, squeeze of fresh lime juice (or lime wedges).
See the recipe card for quantities.
Instructions
Combine the cubed chicken, coconut milk, diced onion, diced bell pepper, chopped mango, curry powder, turmeric, salt, pepper, garlic, and olive oil in a slow cooker. Stir to make sure the spices are covering everything.
Cook on high for 4 hours or low for 8 hours.
Serve with optional rice or naan. Top with chopped fresh cilantro and lime juice.
Tips for Making this Recipe
Cooking Tips - Try to cut the chicken in similar size pieces - this will help them cook more evenly and will be easier to eat. Trim any excess fat off the chicken thighs if they seem fatty.
Recommended Tools - you'll need a 6-quart or larger slow cooker for this recipe.
Alternate Cooking Methods - You can make this recipe in the instant pot as well. Add all the ingredients except the coconut milk. Cook on high pressure for 10 minutes, then quick release the pressure. Add the coconut milk in and cook on sauté for 3 minutes, stirring occasionally.
Storage
- Refrigerate - you can refrigerate leftover curry in an airtight container for up to 4 days.
- Freeze - you can freeze the cooked curry in a freezer-safe bag or container for up to 3 months. I recommend defrosting in the refrigerator before reheating.
- Reheat - reheat in the microwave in 1-minute increments till warmed through or on the stovetop over medium heat.
More Great Slow Cooker Recipes
If you like cooking with your slow cooker, try some of these favorites!
If you try this chicken mango curry recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Slow Cooker Mango Chicken Curry
Ingredients
- 1 ½ pounds boneless skinless chicken thighs cubed ½ in pieces
- 14.5 ounces coconut milk (1 can)
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 ½ cups chopped mango fresh or frozen
- 1 tablespoon curry powder
- 2 teaspoons turmeric powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cloves garlic minced
- 2 tablespoons olive oil
- optional for serving - white or brown rice, naan, chopped cilantro, squeeze of lime juice
Instructions
- Combine the cubed chicken, coconut milk, diced onion, diced bell pepper, chopped mango, curry powder, turmeric, salt, pepper, garlic, and olive oil in a slow cooker. Stir to ensure the spices cover everything.
- Cook on high for 4 hours or low for 8 hours.
- Serve with optional rice or naan. Top with chopped fresh cilantro and lime juice.
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