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Meal Prep Slow-Cooker Korean Chicken with Mango Salsa

Meal Prep Slow-Cooker Korean Chicken with Mango Salsa

  • Yield: 6 servings 1x


For the Chicken:

  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons Korean chile paste (gochujang)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons grated fresh ginger (about a 2-inch piece)
  • 4 garlic cloves, grated or pressed
  • Pinch of red pepper flakes
  • 2 lbs boneless, skinless chicken thighs
  • 2 teaspoons cornstarch

For the Mango Salsa:

  • 2 ripe mangoes, peeled, pitted, and diced
  • 1 jalapeno pepper, seeded and finely diced
  • ¼ of a red onion, finely diced
  • 1 tablespoon chopped fresh cilantro
  • Juice of 1 lime
  • Drizzle of honey (optional – I like the extra sweetness)
  • Salt, to taste

For Serving:

  • Cooked cauliflower rice (or rice of choice)
  • Scallions, chopped
  • Sesame seeds
  • Lime wedges


For the Chicken:

  1. In the bottom of a slow cooker, whisk together the soy sauce, honey, chile paste, sesame oil, ginger, garlic, and red pepper flakes.
  2. Add the chicken thighs to the slow cooker, gently turning them to coat in the sauce.
  3. Cover and cook on LOW for 3-4 hours (or on HIGH for 2-3 hours).
  4. Remove the chicken from the slow cooker and set on a plate.
  5. Whisk the cornstarch into ¼ cup of cold water and add to the sauce in the pot. If your slow cooker has a SIMMER setting, use that (if not, use the HIGH setting). Whisk the sauce until it is thickened and glossy, about 5 minutes.
  6. Chop or shred the chicken and add it back to the pot with the sauce, tossing gently until everything is evenly coated in the sauce.
  7. Keep the chicken warm until you are ready to serve.

For the Mango Salsa:

  1. Combine the mangoes, jalapeno, red onion, and cilantro in a bowl.
  2. Juice the lime over and add a drizzle of honey. Toss to combine.
  3. Season, to taste, with salt. Keep cold until you are ready to serve.

To Serve:

  1. To each bowl or meal prep container, spoon in some rice (I do roughly 1 cup of regular rice or 1½ cups of cauliflower rice).
  2. Top with the chicken and then sprinkle the sesame seeds over top.
  3. Spoon on some of the mango salsa and garnish with chopped scallions and lime wedges.
  4. Serve immediately or allow everything to cool to room temperature before sealing and storing in the fridge for future meals.