Slow Cooker Mango Chicken Sweet Potato Bowl

No one can tell me this does not look absolutely delicious! This meal was AMAZING. I made it slightly different then the directions only because I was short on time. I doubled the chicken amount and slow cooked only the chicken on high for 4 hours. While that was going I boiled close to 5lbs of sweet potato (unnecessary amount for the majority of people. I'd just stick to the recipe as is if you don't need that much carbs in your meals) for about 30 minutes, drained it, and used a potato masher to make the sweet potato mash. Once the chicken was done in the crockpot I combined the excess liquid with the separate additional liquid mixture on the stovetop and boiled for about 20 minutes, whisking frequently, until the sauce thickened. Usually I toss out extra liquid or sauce, but this part of the recipe is a must! The sauce was delicious and really completed this meal. Of note, I tried squeezing my own fresh mango juice, but was not very successful. I ended up just using fresh squeezed orange juice and it still turned out absolutely delicious. This meal was the bomb and you should go make it right now! Or you can save it for the next day you are trying to make an amazing healthy meal that tastes like a treat!

Slow Cooker Mango Chicken Sweet Potato Bowl
Ingredients:

• 1/2 Cup + 1 Tbsp Orange mango juice divided, not from concentrate
• 1/4 Cup Light coconut milk
• 1 Tbsp Fresh ginger minced
• 1-1 1/2 tsp Habanero pepper minced
• 1/2 Tbsp Garlic minced
• 1/2 Tbsp Coconut aminos
• 1/4 tsp Sea salt
• 2 Medium sweet potatoes peeled and chopped into large wedges
• 1 lb Chicken breasts
• 2 tsp Curry powder
• Pepper
• 2 tsp Arrowroot powder
• 1 1/2 Tbsp unsweetened coconut flakes
• 1 Large mango cubed
• Cilantro for garnish
• Green onion for garnish

Directions:

1. Whisk together 1/2 cup of the orange mango juice (reserving the rest for later), coconut milk, ginger, garlic, habanero pepper, coconut aminos and salt in the bottom of a 7 quart slow cooker. Lay the sweet potato wedges in an even layer in the sauce mixture.
2. Sprinkle both sides of the chicken breast with the curry powder, and a pinch of salt and pepper, and rub evenly. Lay the chicken breast on top of the sweet potatoes, cover, and cook on low heat until the potatoes are soft and the chicken is tender, about 6-7 hours.
3. Using a slotted spoon, gently remove the chicken and sweet potatoes to a large plate.
4. In a separate small bowl, whisk together the remaining 3 tsp of juice and the 2 tsp of arrowroot powder until smooth and creamy. Whisk into the sauce mixture in the slow cooker.
5. Gently place the sweet potatoes and chicken back into the slow cooker, cover, and turn the heat up to high. Cook for an additional 1 hour - 1 hour 15 minutes, until the sauce is nice and thick.
6. While the sauce thickens, heat your oven to 350 degrees and spread the coconut flakes onto a small baking sheet. Bake until golden brown, about 2-4 minutes. Watch them closely, as they burn quickly!
7. Once the sauce has thickened, divide the chicken and sweet potatoes between 4 bowls. Then, divide the cubed mango and toasted coconut flakes onto each bowl.
8. Garnish with cilantro, green onion and the remaining sauce from inside the slow cooker.
9. DEVOUR.

Original recipe found here