I love chicken and I love mango, so this dish is a sure winner for me. You can choose to add the mango pieces or just nectar, if you prefer. It’s lovely served with rice or mashed potato and vegetables.

This recipe serves 4, so save some space for your loved ones or keep some as leftovers for meal prep!

Ingredients

• 6 chicken thigh cutlets on the bone, or cut of your choice
• 1 onion, diced
• 425 g (15 oz) tinned mango pieces in nectar
• 40 g (1½ oz) French onion soup mix, dry
• Rice or mashed potato and steamed vegetables, to serve

Method

1. Put the chicken and onion in a slow cooker.
2. Drain the nectar from the mango. Combine the soup mix with the nectar and pour over the chicken. Scatter the mango pieces over the top.
3. Cover and cook on LOW for 4–6 hours.
4. If using chicken on the bone, when 15 minutes from cooked you can remove the chicken pieces, pull the meat from the bone and return the meat to the slow cooker.
5. Serve the chicken in its sauce with rice or mashed potato and steamed vegetables.