Slow-Cooker Mango Sriracha Pulled Chicken
Simple pulled chicken in the slow-cooker made with sweet and spicy flavors of mango and Sriracha sauce).
Prep Time20 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Main Dish
Keyword: chicken dinner, easy dinner, easy, weeknight-friendly, slow cooker recipe
Servings: 8
Author: Jess Smith via Inquiring Chef
Cost: $10.00
For the chicken:
- 2 pounds skinless chicken thighs (with the bone in or out)
- 1 large red onion, diced
- 1 1/2 cups roughly chopped mango (fresh or frozen will work)
- 1/4 cup low sodium chicken broth
- 2 Tablespoons rice vinegar
- 2 Tablespoons soy sauce
- 2 Tablespoons Sriracha (spicy chili sauce – with the rooster on the front)
- 1 Tablespoon tomato paste
For serving and topping:
- Sandwich buns
- Sliced avocados
- Cilantro
- Asian Slaw (thinly sliced red and green cabbage tossed in rice vinegar, a bit of honey, and salt)
Combine all ingredients for the chicken in a crockpot and cook on high for 4 hours, until the chicken is tender and falls apart easily. Transfer the chicken to a cutting board and shred with two forks (discarding the bones if you used bone-in chicken thighs). Blend the sauce that remains in the crockpot in a blender or with a hand-blender. Taste and add salt, if needed. Toss the shredded chicken in the sauce until well-coated. (You may not need all of the sauce.)
Serve on sandwich buns with any of the desired toppings above.