Slow Cooker Mango Chicken and Sweet Potato Bowls

Whisk together 1/2 cup 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.

Sprinkle both sides of the chicken breast with the curry powder, and a pinch of salt and pepper, and rub evenly. Lay 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.

Using a slotted spoon, gently remove the chicken and sweet potatoes to a large plate.

In a separate small bowl, whisk together remaining 1 tablespoon juice and the tapioca starch until smooth and creamy. Whisk into sauce mixture in the slow cooker.

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 to 1 hour and 15 minutes, until sauce is nice and thick.

While the sauce thickens, heat oven to 350ºF 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!

Once sauce has thickened, divide chicken and sweet potatoes between bowls. Then divide cubed mango and toasted coconut flakes onto each bowl. Garnish with cilantro, green onion and the remaining sauce from inside the slow cooker. Devour.

Notes:
1. To make sure it’s whole30, find a coconut milk with no sulfites (guar gum is okay as a thickener.) I used A Taste of Thai brand.
2. If you don’t like heat, then do 1 teaspoon of pepper. This will add flavor, but not a lot spiciness. If you want actual spice, increase the amount of habanero a little bit!