Slow Cooker Mango Habanero Chicken Sandwiches
Slow Cooker Mango Habanero Chicken Sandwiches deliver a burst of tropical flavor with every bite. This dish features tender, shredded chicken simmered in a sweet and spicy mango-habanero sauce, all served on soft buns. Perfect for summer gatherings or cozy dinners, these sandwiches are an easy, crowd-pleasing option that will elevate any meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ripe mangoes, diced
- 1–2 habanero peppers, chopped (seeds removed for less heat)
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 tbsp honey
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Dice the mangoes and mince the garlic. Chop the habanero while wearing gloves if desired.
- Place chicken breasts in the slow cooker and season with salt and pepper. Top with garlic and habaneros.
- Pour chicken broth, honey, and lime juice over the chicken; stir gently.
- Cook on low for 6 hours or high for 3 hours until chicken is tender.
- Shred the chicken in its juices using two forks and mix well.
- Serve on soft buns topped with extra mango or crunchy slaw.
Nutrition
- Serving Size: 1 sandwich (250g)
- Calories: 400
- Sugar: 12g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For a milder version, reduce the number of habaneros or substitute with bell peppers. Leftovers can be stored in an airtight container for up to four days; reheat on the stovetop or microwave.