Slow-cooked until perfectly fall-apart tender in a sweet mango-infused homemade sauce, this pulled mango BBQ chicken is the ideal summer sandwich topped with fresh slaw.
If you love easy summer dinners you can set and forget, this pulled mango BBQ chicken delivers. It’s a slow-cooker recipe that turns simple ingredients into tender, saucy chicken with a bright mango twist.
Using a whole mango in the sauce gives it a natural sweetness and body that pairs beautifully with classic barbecue flavors. The prep only takes about 10 minutes; then your slow cooker does the rest.
Serve the shredded chicken piled into warm buns with plenty of creamy slaw, or enjoy it over rice or grains for a lighter bowl-style meal.
This BBQ Chicken Features…
- Fall-apart tender texture from hours of slow cooking
- A sweet, flavorful mango barbecue sauce
- Minimal prep and mostly hands-off cooking
Making the BBQ Chicken
(Full recipe follows below)
Ingredients You Will Need
- Mango
- Ketchup
- Brown sugar
- Molasses
- Apple cider vinegar
- Worcestershire sauce
- Spices (garlic powder, paprika, chili powder, salt, pepper)
- Boneless skinless chicken breasts
- Slaw and buns for serving
Choosing Your Chicken
Boneless, skinless chicken breasts work well here because they cook down quickly and shred into tender, moist pieces that soak up the sauce.
Tips for Perfect BBQ Chicken
- Puree half the mango and dice the other half – pureed mango gives the sauce body while diced mango adds bursts of fresh fruit in the finished dish.
- Mix the sauce directly in the slow cooker – combine the sauce ingredients right in the cooker to minimize dishes.
- Cook until the chicken pulls apart easily – the chicken is ready when it shreds effortlessly with two forks. Aim for 4–5 hours on low or 2–3 hours on high.
Recipe Variations
Ideas for alternative flavors
- Swap the fruit – pineapple or peach can replace mango for a different tropical profile.
- Add heat – include minced jalapeño, cayenne, or your favorite hot sauce to taste.
Serving Suggestions
My favorite way to serve this is on toasted buns with a generous scoop of creamy slaw. It’s also great served over rice, quinoa, or mixed greens with extra sauce and mango pieces on top.
Using a whole mango—both puree and diced pieces—gives the sauce a lively sweetness and texture that really elevates classic BBQ flavors.
This makes one of the best sandwiches you’ll put together all summer.
More slow-cooked summer favorites!
- Jerk Chicken Tacos
- Peach Hot Honey Pulled Pork
- Slow Cooker Baked Beans
Pulled Mango BBQ Chicken
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10 minutes
5 hours
5 hours 10 minutes
8 servings
264kcal
Ingredients
- 1 medium mango, peeled and diced into 1/4-inch cubes (divided)
- 1 cup ketchup
- 1/2 cup packed light brown sugar
- 1/4 cup molasses
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 lbs boneless skinless chicken breasts
- Slaw and buns for serving
Instructions
- Puree half the mango cubes in a food processor or blender until smooth. Refrigerate the remaining mango cubes.
- Combine mango puree, ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, garlic powder, paprika, chili powder, salt, and pepper in a 4-quart slow cooker. Stir to combine and taste for seasoning.
- Nestle the chicken breasts into the sauce, turning to coat. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken shreds easily with a fork.
- Shred the chicken with two forks and return it to the slow cooker. Stir in the reserved diced mango, adjust seasoning with salt and pepper, and heat through. Serve warm on buns topped with slaw, or in bowls over rice or grains.