Slow Cooker Mango Teriyaki Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a teriyaki glaze that's thick and rich, not a thin sauce. You can find it in the international aisle of most supermarkets.

If you prefer a less sweet dish, use a low-sugar teriyaki sauce or reduce the amount slightly. The mango adds natural sweetness, so balance is key.

To make this dish even easier, prep the mango and bell pepper the night before and store them in the fridge. In the morning, just dump everything into the slow cooker and go.

The sesame seeds can be toasted in a dry skillet for a few minutes to enhance their nutty flavor, but it's optional.

Variations

• Spicy Mango Teriyaki: Add 1-2 teaspoons of sriracha or red pepper flakes along with the teriyaki glaze for a spicy kick. The heat balances the sweetness of the mango and creates a sweet-spicy glaze that's irresistible.
• Pineapple Teriyaki Chicken: Replace the mango with pineapple chunks. The pineapple adds a similar tropical sweetness and tang, and it holds up well in the slow cooker. Use canned pineapple chunks, drained, for convenience.
• Garlic-Ginger Teriyaki: Add 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the slow cooker. This adds aromatic depth and a savory note that complements the sweet teriyaki and fruit.
• Vegetable Add-Ins: Add sliced zucchini, broccoli florets, or snow peas during the last 30 minutes of cooking. This boosts the vegetable content and adds color and texture to the dish.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken as it cools; add a splash of water when reheating if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium heat until hot and bubbly. Stir occasionally to heat evenly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop until warmed through.

This dish is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You can also cook the entire dish ahead and refrigerate for up to 4 days, then reheat when ready to serve.

Serving ideas

Serve the mango teriyaki chicken over steamed jasmine rice to soak up the delicious sauce. For a low-carb option, serve it over cauliflower rice or alongside steamed vegetables.

A sprinkle of extra sesame seeds and sliced green onions would add freshness, though they are not shown in the video.

This dish pairs well with a simple cucumber salad or stir-fried greens. The sweet-savory flavor of the chicken complements a variety of sides. For a complete meal, add a side of steamed broccoli or snap peas. The leftovers also make great fillings for lettuce wraps or tacos.

Frequently asked questions

Recipe card

Slow Cooker Mango Teriyaki Chicken Thighs

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 2 cups ripe mango cubes
• 1 red bell pepper, diced
• 1 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• Steamed jasmine rice, for serving

Instructions

1. Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Scatter the mango cubes and diced red bell pepper over the chicken. Pour the teriyaki glaze evenly over everything, then sprinkle with the sesame seeds.
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). The mango will soften and the sauce will thicken slightly.
3. Spoon the chicken, mango, and peppers over steamed jasmine rice. Drizzle with extra glaze from the slow cooker and sprinkle with additional sesame seeds if desired.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

38 g

Fat

16 g

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