Summer makes me crave bright colors, crisp textures, and fresh flavors. Mango Chicken in a crisp, tender red pepper is totally up that alley.
But, why would I want to heat up my kitchen in the evening, even for such beauty as this?
There are few things that make me want to make my kitchen a cross between a sauna and a torture chamber. Standing over the hot stove is also to be thoroughly avoided. This makes me reach for my crock pots.
I am pretty sure finishing a crock pot meal in the oven goes against the universal crock pot rules. But I’ll do it anyway. Besides they only take a few minutes so the kitchen still stays cool.
The ease of the crock pot, and the freshness of lightly cooked foods. A perfect combo if I do say so myself. Almost as good of a combo as chicken and mango.
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- For cooking in the crock pot
- 1½ lbs chicken thighs
- 1 lb frozen mango chunks
- 3 tablespoons onion powder
- 1 red pepper, finely diced
- 4 cloves garlic, minced
- 1-2 inch ginger, minced OR 1 teaspoon dried ginger
- 1 teaspoon Chinese five spice
- juice and zest of an orange
- ¼ teaspoon red pepper flakes (optional)
- 2 teaspoons salt
- For adding later
- 1 tablespoon honey (or date paste for Whole30, add at the beginning)
- 2 tablespoons chopped cilantro + more for garnish (optional)
- 2 teaspoons arrowroot powder
- 4-5 red bell peppers
- Put the "for cooking in the crock pot" ingredients into the crock pot (I used 6 quart, but a 4-5 should work as well) and cook on high for 4-5 hours, until the chicken is very tender. Lightly shred the chicken right in the crock pot with a few forks.
- If desired you can add 1 tablespoon of honey, I chose not too but think it would be delicious. Mix the arrowroot in with a few tablespoons of water, stir it into the crock pot. This step is optional but it helps to thicken the liquid slightly. Add in the cilantro. Let the flavors meld together for a few minutes as the sauce thickens from the arrowroot.
- Cut the peppers in half and seed. Scoop chicken into the peppers using tongs. You want to leave as much liquid behind as possible (save that for another use).
- Put the prepared peppers on a baking sheet, then bake at 350 degrees until the pepper is just crisp tender (10-12 minutes). Garnish with cilantro, or scallions or chives for even more freshness.
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