Crockpot Mango Curry Chicken

Ingredients

4 boneless, skinless chicken breasts

1 can (14 oz) coconut milk

1 ripe mango, peeled and cubed

tablespoons curry powder

1 tablespoon ground ginger

2 cloves garlic, minced

1 medium onion, chopped

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sesame seeds (optional, for garnish)

Directions

Place the chicken breasts at the bottom of the crockpot.

Add the chopped onion, minced garlic, and cubed mango over the chicken.

Pour in the coconut milk and sprinkle the curry powder, ground ginger, salt, and pepper on top.

Cover and cook on low for 6-7 hours, or until the chicken is cooked through and tender.

Once the chicken is ready, shred it using two forks and mix it well with the sauce.

Serve the Mango Curry Chicken over steamed rice or with naan for a complete meal.

Garnish with fresh cilantro and sesame seeds before serving.