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Home » Food » By Country or Region » North America » America » Pulled Mango Chicken or Pork Sandwiches

Pulled Mango Chicken or Pork Sandwiches

March 18, 2013 by Kimberly Killebrew · 14 Comments

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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

5.0 from 2 reviews
Pulled Mango Chicken Sandwiches
 
Print
Prep time
10 mins
Cook time
10 hours
Total time
10 hours 10 mins
 
A low-fat alternative to pork. Tender, juicy pulled chicken slow-cooked in a mango chutney barbecue sauce. Visually pretty and thoroughly delicious!
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Sandwiches
Serves: 4
Ingredients
  • 2 large bone-in, skin on chicken breasts
  • ½ cup homemade mango chutney (see recipe at https://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
  • 4 hamburger buns or rolls (use gluten free if necessary)
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.
3.2.2925

 

 

 

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14 Comments →

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14 Responses

  1. nunu says

    May 27, 2022 at 4:37 am

    I’ve been making your mango chutney recipe for a couple years now but I just tried this as well and it was really tasty. I made it over a month ago and stashed it in the freezer and just brought it out today.

    Reply
    • Kimberly Killebrew says

      May 27, 2022 at 6:44 pm

      Thank you so much, nunu, I’m so happy you enjoyed it! :)

      Reply
  2. Ania says

    May 11, 2017 at 5:09 pm

    The chutney turned out gorgeous ! I was hoping to use up portions of a whole chicken and make pulled chicken tacos, with the addition of this incredible chutney.
    Any suggestions ?

    Thank you, I love your recipes : )

    Reply
    • Kimberly @ The Daring Gourmet says

      May 13, 2017 at 10:09 pm

      Hi Ania, I’m so glad you enjoyed the chutney, thank you! One of my favorite recipes using this chutney is the Mango Chutney Chicken. You can use whole chicken pieces or boneless pieces.

      Reply
  3. Bear says

    August 3, 2014 at 8:40 pm

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

    Reply
    • Kimberly @ The Daring Gourmet says

      August 3, 2014 at 8:47 pm

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

      Reply
      • Shirley says

        July 19, 2017 at 4:56 am

        and if you don’t have a Dutch oven either? Would a normal oven do?

        Reply
        • Kimberly @ The Daring Gourmet says

          July 19, 2017 at 11:59 am

          Hi Shirley, a Dutch oven simply refers to the kind of pot – any thick, heavy pot will do just fine.

          Reply
  4. Christina Ricca Vazquez says

    May 30, 2013 at 5:09 pm

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

    Reply
    • The Daring Gourmet says

      May 30, 2013 at 9:19 pm

      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!

      Reply
  5. Susan says

    March 19, 2013 at 5:52 pm

    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!

    Reply
    • The Daring Gourmet says

      March 19, 2013 at 6:08 pm

      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!

      Reply
      • Susan says

        March 19, 2013 at 8:25 pm

        Awesome, thank you for the great information Kimberly!

        Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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