INSTANT POT OR SLOW COOKER THAI MANGO CHICKEN ~ TO BE TASTY

3 large mangoes, peeled and cubed (Use 2 mangoes in the sauce and reserve 1 for garnish.) OR 3 cups frozen mango chunks (2 for the sauce, 1 for garnish)
1 teaspoon red chili pepper, de-seeded and diced, OR half a dried crushed chili, depending on your spice tolerance level!
1 tablespoon rice vinegar, OR apple cider vinegar
1 ½ tablespoon glutlen-free tamari, or coconut aminos
2 tablespoon fish sauce
zest of 1 lime
2 tablespoon lime juice
1 tablespoon coconut palm sugar, or brown sugar
1 tablespoon fresh ginger, grated
3 cloves garlic
¼ teaspoon turmeric
3-4 tablespoon coconut milk (optional)

Place all Mango Sauce ingredients in a food processor. Process until almost smooth, leaving a few chunks.

Place chicken pieces in the slow cooker, pour the mango sauce on top and cook on High for 2 - 3 hours or on Low for 5 - 6 hours. (Time will depend on your slow cooker.) Use an instant-read meat thermometer to check the internal temperature of the chicken. It should be at least 165°F.
Transfer to a serving dish. Sprinkle with fresh cilantro, diced red pepper and mango chunks and serve with Thai Coconut Rice.

Place the chicken on the trivet inside the Instant Pot bowl, pour the sauce over top. Press the Manual button and set the time for 10 minutes, then use Natural Release for 5 minutes. Use an instant-read meat thermometer to check the internal temperature of the chicken. It should be at least 165°F. If the chicken is not cooked, select the Sauté function and let it cook a little longer.
Transfer to a serving dish. Sprinkle with fresh cilantro, diced red pepper and mango chunks and serve with Thai Coconut Rice.

You can substitute frozen mango chunks for the fresh mango in this recipe, if you'd like.

INSTANT POT OR SLOW COOKER THAI MANGO CHICKEN