Slow Cooker Pulled Chicken Mango Sandwiches Recipe

  • Yield : 4 sandwiches
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10:00 h
  • Ready In : 10:10 h

Slow cooker pulled chicken mango sandwiches recipe.Chicken breasts with mango chutney and spices cooked in slow cooker. Easy chicken sandwiches for a crowd!

Chicken cooked in slow cooker turns juicy and super delicious. Use bone-in and skin-on chicken breasts for this recipe.

To prepare mango chutney you need to use the following ingredients:3 cups chopped ripe mango,1 cup packed light brown sugar,1/2 cup (125 ml) cider vinegar/1/4 cup white raisins,seedless,2 teaspoons minced ginger,1 large clove garlic,peeled and minced,4 cardamom pods,crushed,1 cinnamon stick, 2 cloves,salt to taste.

In a slow cooker,combine all ingredients. Mix well. Cover cooker and cook on high-heat setting for 3½ hours.Open the lid and and cook,opened,until thickened,for a further 2 hours.

Cool and refrigerate.Season to taste with salt,if desired.

To make a buns toasted,use whole wheat hamburger buns or rolls.Toasted buns make any sandwich or burger better.You have 5 ways to toast a buns such as:1.-in broiler,2.-stovetop,3-grill,4-toaster oven and 5-toaster.

To to make pulled chicken mango sandwiches recipe,place chicken in slow cooker.In a mixing bowl,combine remaining ingredients,stir well and pour mango mixture over chicken.Close cooker and cook on low-heat setting for8-10 hours or until chicken is tender.

Turn off slow cooker.Using a tongs,transfer cooked chicken to cutting board.remove and discard the skin.Using a two forks,shred chicken.

Return chicken to slow cooker.Stir well to coat shredded meat.If it’s too dry,add a little water.Season with salt ,to taste.Leave chicken in mango chutney mixture for 20 minutes,to absorb juices.

Transfer pulled chicken mango to toasted bun halves.Serve hot.

Slow Cooker Pulled Chicken Mango Sandwiches Recipe


  • 2 large bone-in and skin-on chicken breasts
  • 1/2 cup (125 ml) homemade mango chutney,see recipe above
  • 2 tablespoons Dijon mustard
  • 3 tablespoons brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1½ teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup (125 ml) water
  • 4 hamburger buns or rolls,toasted


Step 1

Place chicken breasts in slow cooker.

Step 2

In a mixing bowl,combine remaining ingredients. Stir well. Pour mango mixture over chicken.

Step 3

Close slow cooker and cook on low-heat setting for 8-10 hours or until chicken breasts are tender.

Step 4

Open cooker. Using a tongs,transfer cooked chicken to cutting board. Remove skin. Using a two forks,shred meat and return to slow cooker.

Step 5

Stir well to coat shredded meat completely with mango mixture. Season with salt,to taste. Allow chicken to absorb any juices (for about 20 minutes).

Step 6

Place shredded chicken mixture on the bottom of toasted buns. Top with some mango chutney mixture and shredded fresh red cabbage. Serve sandwiches hot.

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    40.4 g
  • Carbohydrate

    69.4 g
  • Fat

    7.5 g
  • Cholesterol

    54.3 mg
  • Sodium

    754 mg
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