Mango Hickory BBQ Chicken Thighs: 5-Ingredient Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a BBQ sauce that has a good balance of sweetness and smoke. If your sauce is too tangy, add a tablespoon of brown sugar.

If it's too sweet, a splash of apple cider vinegar will brighten it. You can also add a pinch of cayenne for heat, but keep it mild if serving kids.

To make this dish even easier, prep the mango and bell pepper the night before and store them in an airtight container in the refrigerator.

You can also mix the BBQ sauce with a tablespoon of water and store it separately. In the morning, just layer everything in the slow cooker and go.

Variations

• Spicy Mango BBQ: Add 1-2 minced chipotle peppers in adobo sauce along with the BBQ sauce for a smoky heat. Or stir in 1 teaspoon of sriracha before cooking. The sweetness of the mango balances the spice beautifully.
• Pineapple BBQ Chicken: Replace the mango cubes with an equal amount of pineapple chunks. The pineapple adds a similar tropical sweetness and a bit more acidity. Follow the same method.
• Cilantro Lime Finish: After shredding, stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro. The bright, fresh flavors cut through the richness of the BBQ sauce and add a vibrant finish.
• Chicken Thighs with Bacon: Cook 4 slices of bacon until crisp, crumble, and stir into the chicken before serving. The smoky saltiness of the bacon complements the sweet mango and BBQ sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or extra BBQ sauce to keep moist.

Freezer

Freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 30-second intervals, stirring between, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld further, making it even more delicious the next day.

Reheat gently in the microwave or on the stovetop, adding a splash of water or additional BBQ sauce if it seems dry.

This recipe is perfect for meal prep. Cook the chicken as directed, then store in individual portions with rice.

It will keep in the refrigerator for up to 3 days. You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the mango hickory BBQ chicken over steamed jasmine rice, with extra sauce spooned on top. The rice soaks up the sweet and smoky glaze, making each bite satisfying. For a complete meal, add a side of steamed broccoli or a crisp green salad.

This dish also works well in tacos, sliders, or over nachos. The sweet and smoky flavors pair beautifully with cooling elements like sour cream or avocado. For a lighter option, serve it on a bed of greens with a simple vinaigrette.

Frequently asked questions

Recipe card

Mango Hickory BBQ Chicken Thighs: 5-Ingredient Slow Cooker Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 cups ripe mango cubes
• 1 red bell pepper, diced
• 1 1/2 cups hickory brown sugar BBQ sauce

Instructions

1. Place the boneless skinless chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Scatter the mango cubes and diced red bell pepper evenly over the chicken. Pour the hickory brown sugar BBQ sauce over everything, using a spatula to spread it into an even coating.
2. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C). Avoid opening the lid during cooking to keep the heat steady.
3. Turn off the slow cooker. Using two forks, shred the chicken thighs directly in the pot. Stir the shredded chicken into the sauce, mango, and peppers until everything is well coated.
4. If the sauce seems thin, leave the slow cooker on high with the lid off for 15-20 minutes to reduce and thicken. Stir occasionally. This step is optional but enhances the glaze.
5. Spoon steamed jasmine rice onto serving plates. Top with a generous portion of the mango hickory BBQ chicken. Serve hot, with extra sauce from the slow cooker if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

410

Protein

28 g

Carbohydrates

38 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.