Crockpot Mango Chicken with Mango Salsa

I love me a good crockpot recipe!  There is just something so amazing about having dinner come together with barely having to lift a finger!  This recipe is one that I came up with when the Chicken Farmers of Canada challenged us ambassadors to use chicken, ginger ale, quinoa and mango. For some reason, the first thing that came to mind was this crockpot recipe…and it turned out amazing!  SO delicious!

Crockpot Mango Chicken with Mango Salsa

After cooking in the crockpot, the chicken comes out tender and sweet, making it perfectly delicious served over steamed quinoa and topped off with a fresh mango salsa.  This dish tastes fresh and so flavourful!  And I love that the meat is made in the crockpot…easiest dinner ever.



Crockpot Mango Chicken with Mango Salsa

  • Author: Jo-Anna Rooney


Crockpot Mango Chicken:

  • 10 – 12 boneless (skinless chicken thighs)
  • 1 cup gingerale
  • 1 cup mango juice
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • salt & pepper to taste


  • 1 cup quinoa
  • 2 cups water

Fresh Mango Salsa:

  • 2 fresh mangoes (chopped)
  • 1/2 red bell pepper (chopped)
  • 2 green onions (sliced)
  • 1/2 cup fresh chopped cilantro
  • juice from 1/2 fresh lime
  • 3 tbsp mango juice


  1. To a crockpot, add the chicken thighs, ginger ale, mango juice, onion, garlic and salt & pepper.
  2. Cook on high for 8 – 10 hours.
  3. For the salsa, combine all the fresh ingredients and let it rest for at least 1/2 hour so the flavours have time to meld.
  4. About 20 minutes before the chicken is cooked, prepare your quinoa according to the package directions.
  5. When the chicken is cooked, remove it from the crockpot with a slotted spoon, and shred it using 2 forks.
  6. Serve the chicken over the cooked quinoa and top with fresh salsa.
  7. Enjoy!



Crockpot Mango Chicken with Mango Salsa

 – – – – – – – – – – – – –

Make sure to follow Chicken Farmers of Canada on Facebook and Twitter to stay up to date!

Good luck and have a delicious day!


Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

Previous Post Next Post

You Might Also Like


  • Reply Shelley @ Calypso in the Country May 14, 2014 at 7:15 AM

    It looks delicious! Anything with mango always catches my eye!

  • Reply David March 29, 2017 at 10:22 PM

    Most recipes I have for chicken (even bone-in) are for 2-3 hours on high. I’m curious why 8-10 for this one. If I crock this for six hours, will I need to pre-cook the chicken?

    • Reply Jo-Anna@APrettyLife April 1, 2017 at 10:18 AM

      Hi David! I think 6 hours on high will be enough time. As long as the chicken is no longer pink, and is cooked through it will be done!

    Leave a Reply