Pulled Mango Chicken or Pork Sandwiches

Pulled Mango Chicken Sandwiches 1

If I’m going to give you a recipe for a condiment, like my homemade Mango Chutney, I’m also going to provide you with some creative and tasty ways to use it.  So far we’ve had the Mango Chutney Chicken and the Grilled Cheese and Chutney Sandwiches.  Here’s another one:  Low fat and delicious Pulled Mango Chicken Sandwiches.  Ah, mangoes!

Dear Mango,

I love you.  You’re so sweet and tender.  You’re so flavorful and juicy and versatile.  You’ve now been the inspiration for three delicious recipes.  Thank you sweet, sweet mango.

Yours,

Kimberly

Prep time involves throwing the ingredients in the slow cooker and turning the switch to “low.”  Then removing the chicken from the bones and returning it to the slow cooker.  That’s it!  Let the slow cooker do all the work.  Now all you have to do is EAT.

Combine the mango chutney, Dijon mustard, brown sugar, salt, pepper, red chile flakes and water in a bowl and stir to combine.

Pulled Mango Chicken Sandwiches prep 8

Place the bone-in, skin-on chicken breasts in the slow cooker and slather them with the sauce.  Place the slow cooker on the “low” setting and cook for 8-10 hours, making sure there is always liquid on the bottom to prevent burning and adding a little water as needed.

Pulled Mango Chicken Sandwiches prep 9

After 8-10 hours, voila!  Look at that glorious, juicy, tender slow-cooked mango chicken!

Pulled Mango Chicken Sandwiches prep 1

Transfer the chicken to a plate (leave the juices in the slow cooker – we’ll still need them).

Pulled Mango Chicken Sandwiches prep 2

Take another long look at those delicious mango chicken breasts…drool….

Pulled Mango Chicken Sandwiches prep 3

Remove and discard the skin.  Remove the chicken from the bones.  Discard the bones.

Pulled Mango Chicken Sandwiches prep 4

 

Pulled Mango Chicken Sandwiches prep 5

Either shred the chicken on the plate and add it to the slow cooker, or transfer the pieces to the slow cooker and use a fork to shred it there.  Either way, you choose.

Pulled Mango Chicken Sandwiches prep 6

Allow the shredded chicken to soak up the juices.  Keep warm until ready to serve.

Pulled Mango Chicken Sandwiches prep 7

Use a slotted spoon to strain the excess juices from the chicken and place some of the chicken on the bottom halves of the buns.  Spoon some extra mango chutney on top along with some shredded red cabbage.  If desired, place some lettuce on the buns before adding the chicken.  Serve immediately with your choice of sides (e.g., french fries, coleslaw).

Mango Chutney 1 sm Pulled Mango Chicken Sandwiches 2

Pulled Mango Chicken Sandwiches
 
Prep time
Cook time
Total time
 
A low-fat alternative to pork. Tender, juicy pulled chicken slow-cooked in a mango chutney barbecue sauce. Visually pretty and thoroughly delicious!
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Recipe type: Sandwiches
Serves: 4
Ingredients
  • 2 large bone-in, skin on chicken breasts
  • ½ cup homemade mango chutney (see recipe at http://www.daringgourmet.com/2013/03/07/indian-mango-chutney/)
  • 2 tablespoons Dijon mustard
  • 3 tablespoons brown sugar
  • ½ teaspoon freshly ground black pepper
  • 1½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ cup water
Instructions
  1. Place the chicken in a slow-cooker on low setting. Place all remaining ingredients in a bowl and stir to combine. Slather the sauce over the chicken pieces. Close the lid of the slow cooker and cook for 8-10 hours. Make there is enough liquid on the bottom at all times to prevent burning and add a little water as needed.
  2. Transfer the chicken to a plate, remove and discard the skin, and shred the chicken. Return the shredded chicken to the juices in the slow-cooker and stir to coat the chicken. If it's too dry, add a little more water. Add salt to taste. Let the chicken absorb the juices a little longer, at least 20 minutes, and keep warm until ready to serve.
  3. Toast some whole wheat hamburger buns, use a slotted spoon the remove some of the excess juices of the chicken and place some of the chicken mixture on the bottom half of the bun, top with some extra mango chutney and shredded red cabbage and serve immediately. If desired, place some lettuce on the bottom halves of the hamburger buns before adding the chicken.
  4. Serve with homemade French fries and/or coleslaw.

 

 

 

8 Responses

  1. Susan

    wrote on

    Oh my gosh! I LOVE, LOVE mangoes too! I think I have an obsession. That’s it – after reading your posts about this chutney, I’m going to make it! Quick question, can these spices be found at Winco in the bulk section? If not, where’s a good place to find them? Thanks! I can’t wait to make the chutney and THEN I’m going to make this dish! Bring it on, mangoes!

    • The Daring Gourmet

      wrote on

      Yes! That’s the spirit! The DARING spirit of courageous culinary adventure!

      I’m not sure if you can get all of those spices at Winco. I think you can all but the nigella and cardamom there. They definitely don’t have either of those. But your local health food store should have the cardamom pods (you remove the seeds from the pods). The nigella you’ll have to order online or purchase them at an Indian store. You can make it without the nigella as well. Most mango chutneys don’t use, I just really like the addition of it.

      Happy chutney making, mango sista!

      • Susan

        wrote on

        Awesome, thank you for the great information Kimberly!

  2. wrote on

    I am making this for an early afternoon party. Any suggestion on the best way to prepare this ahead of time?

    • The Daring Gourmet

      wrote on

      Hi Christina! The crock pot chicken can be prepared in advance. When you reheat it, either via microwave or in the crock pot, depending on how moist or dry it is, you may need to add a little extra mango chutney and some liquid while its reheating. Hope you and your friends enjoy it!

  3. Bear

    wrote on

    No slow cooker — could this be adjusted to use a low oven and Dutch oven?

    • Kimberly @ The Daring Gourmet

      wrote on

      Absolutely, Bear! Preheat the oven to 300 degrees F and cook it in a Dutch oven for about 6 hours. Enjoy!

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