Pulled Chicken and Mango Sandwiches
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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, Pineapple Mango Crumble, Mango Lassi and Mango Salsa.  Here’s another one:  Low fat and delicious Pulled Chicken Mango Sandwiches.  Ah mangoes, I love you!
Prep time involves throwing the ingredients in the slow cooker and turning the switch to “low.” Â Then removing the chicken from the bones and returning it to the slow cooker. Â That’s it! Â Let the slow cooker do all the work. Â Now all you have to do is EAT.
What to Serve With It
You can serve these pulled chicken mango sandwiches with any of your classic favorite sides like:
- French Fries
- Sweet Potato Fries
- Baked Potato Wedges
- Creamy Coleslaw
- Classic Potato Salad
- Old Fashioned Baked Beans
Pulled Chicken and Mango Sandwiches Recipe
Let’s get started!
Combine the mango chutney, Dijon mustard, brown sugar, salt, pepper, red chile flakes and water in a bowl and stir to combine.
Place the bone-in, skin-on chicken breasts in the slow cooker and slather them with the sauce. Â 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.
After 8-10 hours, voila! Â Look at that glorious, juicy, tender slow-cooked mango chicken!
Transfer the chicken to a plate (leave the juices in the slow cooker – we’ll still need them).
Remove and discard the skin. Â Remove the chicken from the bones. Â Discard the bones.
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. Â Either way, you choose.
Allow the shredded chicken to soak up the juices. Â Keep warm until ready to serve.
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. Â Spoon some extra homemade Mango Chutney on top along with some shredded red cabbage. Â If desired, place some lettuce on the buns before adding the chicken.
Serve with your choice of sides (see blog post above for ideas).
Enjoy!
Pulled Chicken and Mango Sandwiches
Ingredients
- 2 large bone-in/skin-on chicken breasts
- 1/2 cup homemade mango chutney
- 2 tablespoons Dijon mustard
- 3 tablespoons brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup water
- 4 hamburger buns or rolls
Instructions
- 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 on HIGH for 4-5 hours or on LOW for 6-8 hours. Make there is enough liquid on the bottom at all times to prevent burning and add a little water as needed.
- 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.
- 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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
