8.9.16 Recipe Tuesday! Mango Coconut Chipotle Chicken

By August 9, 2016 Blog, Recipe No Comments

August seems to be the busiest month for everyone – last minute day trips, back to school shopping, picnics, outings, etc.  We all try to squeeze as much as we can out of each summer day.  Here’s a recipe for the crockpot for one of those days when you’ll be on the go from morning till dinner and just don’t want to do take-out again.  Throw it all in the slow cooker in the morning, enjoy your day, then have a yummy dinner for you when you get home.

Mango Coconut Chipotle Chicken


  • 1 pound of chicken (breasts or thighs).
  • 1 can of coconut milk (we use TJ’s light coconut milk)
  • 1 large softball sized mango or 2 small mangos. Look for one that is not quite ripe yet, nice and firm.
  • 1 tablespoon of dried chipotle flakes.


  1. Dump your can of coconut milk into your slow cooker.
  2. Peel your mango and cut it into large and medium cubes.
  3. Throw your mango cubes along with the mango’s pit into your slow cooker. The meat on the pit will add flavor.
  4. Cut your chicken into cubes as well. Dump them into your cooker.
  5. Add your chipotle flakes and stir well.
  6. Cook on high for 3 hours or on low for 5 to 6 hours.

This recipe is easy to double or triple to feed a crowd.



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