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5 from 1 vote

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 mins
Cook Time4 hrs
Total Time4 hrs 20 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


  • 6-quart Slow Cooker
  • Cutting Board
  • Standing Blender or Immersion Blender


For the chicken:

  • 2 pounds skinless chicken thighs (with the bone in or out)
  • 1 large red onion, diced
  • 1 ½ cups roughly chopped mango (fresh or frozen will work)
  • ¼ 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.