Slow-Cooker Mango Sriracha Pulled Chicken

Mango Sriracha Pulled Chicken Sandwiches

Thanks to traffic, Bangkok seems to function about 15 minutes late.  This is appropriate because my friends and husband will tell you that I run eternally 10 minutes late.  Do the math on that one.  It means that, on Bangkok time, I’m always 5 minutes early.  Trafficky Bangkok for the win!

Last week, I was in a cab on the way to a 7am dentist appointment and, thanks to my cab driver’s “better route” through back alleys, it looked like I was going to make it by 7:02.  I was feeling so timely until we reached a narrow intersection just as a double-decker bus rounded the bend.   Back alleys in Bangkok are barely wide enough for a car and a motorbike, so forget about a double-decker bus loaded with tourists.  Thus ensued a round of shouting in various languages, hands slapping out windows, and too many drivers who left their vehicles and stood around debating the best way to get the bus through.  Back and forth, back and forth, back and forth, the bus finally inched its way around the corner and was headed off to some temple or another.

The taxi driver got back in the car, we both shrugged and laughed, and I made it to my appointment at 7:15.

15 minutes late – it’s unavoidable I tell ya.

Pulled Chicken

For someone who is always running late, a slow-cooker is a dream come true.

Did I tell you I inherited a slow-cooker?  My friend Anne gifted it to me when she moved home to the U.S.  (Miss you Anne!!)  This was a thrilling development because a) in hot Bangkok, a tiny slow-cooker is far preferable to a full-size noisy oven that heats up the whole house and b) I had big plans in mind for anything of the “pulled” variety – pulled chicken and pork immediately came to mind.

Mango Sriracha Pulled Chicken

Being still new to the slow-cooking world, I went with two well-loved ingredients here – mango and Sriracha.  The sweetness of the mango is so nice paired with the spicy red sauce and a hint of sour from rice vinegar.  After the chicken cooked, I blended the remaining sauce and tender mango cubes and poured it over the chicken until it became a juicy, drippy, delightful mess.

Even Bangkok traffic can’t get the better of me when there’s a crockpot of pulled chicken waiting at home.

Slow-Cooker Mango Sriracha Pulled Chicken
 
Prep time
Cook time
Total time
 
Simple pulled chicken in the slow-cooker made with sweet and spicy flavors of mango and Sriracha sauce).
Author:
Recipe type: Main Dish
Serves: 8
Ingredients
For the chicken:
  • 2 pounds skinless chicken thighs (with the bone in or out)
  • 1 large red onion, diced
  • 1½ 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)
Instructions
  1. 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.)
  2. Serve on sandwich buns with any of the desired toppings above.

 

 

 

 

Comments

  1. says

    What a great recipe and a reminder that I need to pull out my slow-cooker! We got one years ago but it is Big so I rarely used it. That changed a bit last winter and I need to get it out and make something good like this with it! I love chicken thighs and love how easy your recipe is! Perfectly toasted buns, btw. : )
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  2. Veronica says

    This was great! Just spicy and sweet enough! I used chicken breasts. I have tried many of your recipes and they are always so good. I now trust anything you post.

      • norma O. says

        Thank you for replying so quickly. Since I haven’t yet used my slow cooker, how long do you recommend cooking 2 lbs of chicken breasts on the bone? Also did you leave the skin on the chicken when you made it? Your recipe doesn’t specify skinless or not.

        • says

          Hi Norma – of course – I’m so happy to answer questions. I usually find that 4 hours on the high setting is about right for even very large pieces of chicken in my slow cooker, so give that a shot. I list skinless chicken thighs in the recipe, and I do highly recommend using skinless chicken breast in this recipe as well (you can even use boneless, skinless chicken breast and it should work well). I find that cooking chicken in the slow cooker with skin-on produces a lot of extra fat and liquid in the finished dish. Hope that helps!

          • Karen says

            Just get a meat thermometer and check internal temp to be sure, especially if using bone in. Poultry should be done to 165° – 170°, then allowed to rest wrapped up in aluminum foil for 15 min., give or take (so that juices get reabsorbed and temp continues to rise to 180°). Shred, return to pot (that’s still on) and then mix w/sauce.

            Great story Jess! Vivid imagery and cleverly written, funny. ;-). Unfortunately, I’m a “can’t get anywhere on time” person too.

  3. norma O. says

    Hi, what are the measurements for the Asian Slaw? I typed it in, but I couldn’t find an actual recipe for it.
    Thank you.

    • says

      Hi Norma – unfortunately, I don’t have a recipe for the Asian Slaw. I tend to just toss finely shredded cabbage and rice wine vinegar (sometimes a little honey and salt and pepper) until it tastes “right”. Next time I make it, I’ll measure everything out and post it though!

  4. Becca says

    My husband & I enjoyed this for dinner and loved it! We served it over a bed of basmati rice and it was delicious.

  5. samtee says

    If you live in Bangkok, you may try the “Original Srirach”, its sell by SrirachaPanit. It has mid, hot and very hot.

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