Pepper Jelly Slow Cooker Chicken

Pepper Jelly Slow Cooker Chicken is an easy, sweet-and-savory dinner made with tender shredded chicken, Grandma Jones' Caribbean Mango Pepper Jelly, garlic, lime, and a simple sauce that comes together in the slow cooker. With just a few minutes of preparation, you can make flavorful chicken for rice bowls, sandwiches, tacos, and family meals.

The secret to great slow cooker pepper jelly chicken is balancing the natural sweetness of the jelly with savory ingredients, using only a modest amount of extra liquid, and cooking the chicken just until it is tender enough to shred.

At Grandma Jones' Pepper Jelly, our Caribbean Mango Pepper Jelly is one of our Mild flavors. It brings tropical fruit sweetness and gentle pepper character without intense chile heat.

Quick answer: To make Pepper Jelly Slow Cooker Chicken, place boneless chicken thighs in a slow cooker with Caribbean Mango Pepper Jelly, a little chicken broth, lime juice, soy sauce, garlic, and ginger. Cook on LOW until the chicken reaches a safe internal temperature of 165°F and is tender enough to shred. Shred the chicken, adjust the sauce, and serve over rice or in sandwiches or tacos.

Shop Grandma Jones' Caribbean Mango Pepper Jelly to make this easy slow-cooker recipe.

Pepper Jelly Slow Cooker Chicken Recipe at a Glance

Recipe Detail	Information
Recipe	Pepper Jelly Slow Cooker Chicken
Yield	Approximately 6 servings
Preparation Time	10–15 minutes
Cooking Method	Slow cooker
LOW Cooking Time	Approximately 3–4 hours
HIGH Cooking Time	Approximately 2–3 hours
Main Protein	Boneless, skinless chicken thighs
Signature Ingredient	Grandma Jones' Caribbean Mango Pepper Jelly
Flavor	Sweet, tangy, savory, tropical, and gently peppery
Heat Category	Mild
Best Uses	Rice bowls, tacos, sandwiches, wraps, and meal prep

Cooking times are estimates. Slow cookers differ, and the size and thickness of the chicken affect how quickly it cooks. Always verify an internal temperature of 165°F and cook only until the chicken is tender enough to shred.

Why Pepper Jelly Works So Well in Slow Cooker Chicken

Chicken is an ideal protein for pepper jelly because its relatively mild flavor provides a savory base for the jelly's sweetness, tang, and gentle pepper character.

Slow cooking adds another advantage: the chicken gradually releases juices that combine with the pepper jelly and seasonings to form a sauce.

Caribbean Mango Pepper Jelly works especially well because its tropical sweetness complements garlic, ginger, lime, and the savory flavor of chicken.

• Caribbean Mango Pepper Jelly: Supplies tropical fruit sweetness, gentle pepper flavor, and sauce body.
• Chicken thighs: Stay relatively moist and tender during slow cooking.
• Chicken broth: Provides a small amount of additional cooking liquid.
• Lime juice: Brightens the sauce and balances sweetness.
• Garlic: Adds savory depth.
• Ginger: Complements the mango's tropical character.
• Reduced-sodium soy sauce: Adds saltiness and umami.

The finished dish tastes more balanced than chicken cooked in pepper jelly alone because the savory ingredients prevent the sauce from becoming overly sweet.

Ingredients for Pepper Jelly Slow Cooker Chicken

This recipe makes approximately six servings.

For the Chicken

• 2 pounds boneless, skinless chicken thighs, fully thawed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika, optional

For the Caribbean Mango Pepper Jelly Sauce

• 1/2 cup Grandma Jones' Caribbean Mango Pepper Jelly
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons fresh lime juice
• 1 tablespoon reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon Dijon mustard, optional

Optional Sauce-Thickening Slurry

• 1 tablespoon cornstarch
• 1 tablespoon cold water

For Serving

• Cooked jasmine rice, warm tortillas, or sandwich rolls
• Fresh lime wedges
• Thinly sliced green onions
• Chopped cilantro, optional
• Shredded cabbage or cucumber, optional

Ingredient note: You do not need to add honey, brown sugar, or extra sweetener. Caribbean Mango Pepper Jelly supplies the main sweetness in this recipe.

Should You Use Chicken Breasts or Chicken Thighs?

Boneless, skinless chicken thighs are our preferred cut. They contain slightly more fat than chicken breasts, which helps them remain tender during slow cooking.

Thighs also shred easily and work well in a sauce-based dish.

Boneless Chicken Thighs

Best for tender, flavorful shredded chicken with a little flexibility in cooking time.

Boneless Chicken Breasts

Chicken breasts can also work, particularly if you prefer leaner white meat.

However, they can become dry or stringy when cooked too long. Begin checking their temperature early and remove or shred them once they are safely cooked and tender.

Can You Use Bone-In Chicken?

Bone-in chicken requires a different cooking approach and longer preparation after cooking because the bones must be removed.

For this recipe, boneless chicken makes serving easier and reduces the risk of accidentally leaving bones in shredded chicken.

Can You Put Frozen Chicken Directly in the Slow Cooker?

Do not use frozen raw chicken directly in this slow-cooker recipe. Thaw it safely in the refrigerator first.

Using thawed chicken helps it heat more predictably and reduces the risk of spending too long in unsafe temperature ranges.

How to Make Pepper Jelly Slow Cooker Chicken

Step 1: Prepare the Chicken

Pat the thawed boneless chicken thighs dry with paper towels.

Trim away excess visible fat if desired.

Season the chicken with kosher salt, black pepper, garlic powder, and optional smoked paprika.

Arrange the chicken in an even layer in the bottom of a slow cooker of appropriate size, preferably around 4–6 quarts.

If possible, avoid stacking the pieces tightly. A relatively even layer promotes consistent heating.

Step 2: Mix the Mango Pepper Jelly Sauce

In a medium mixing bowl, combine:

• 1/2 cup Caribbean Mango Pepper Jelly
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons fresh lime juice
• 1 tablespoon reduced-sodium soy sauce
• 2 minced garlic cloves
• 1 teaspoon grated ginger
• Optional Dijon mustard

Whisk until reasonably combined.

The jelly may remain somewhat thick or uneven at first. It will loosen as it warms during cooking.

Taste the sauce with a clean spoon before it touches raw chicken.

If you prefer more acidity, add a little extra lime juice. If the sauce tastes too tart, allow the jelly's sweetness to balance it during cooking before making additional adjustments.

Step 3: Add the Sauce

Pour the Mango Pepper Jelly mixture evenly over the seasoned chicken.

Use a spoon to distribute the sauce across the top of the chicken pieces.

Do not add a large amount of additional water or broth.

Chicken naturally releases liquid as it cooks. Starting with too much extra liquid can produce a watery final sauce.

Step 4: Cover and Cook on LOW

Place the lid on the slow cooker.

Cook on LOW for approximately 3–4 hours, depending on the thickness of the chicken and the performance of your appliance.

Avoid repeatedly removing the lid, which releases heat and can extend cooking time.

Begin checking for doneness toward the earlier end of the estimated range.

Food safety: The chicken must reach an internal temperature of at least 165°F in its thickest portion.

If it has reached 165°F but does not shred easily, continue cooking briefly and check again.

The goal is fully cooked, tender chicken—not chicken that has been left cooking unnecessarily for hours.

Step 5: HIGH Setting Alternative

If you need a faster method, cook on HIGH for approximately 2–3 hours, beginning to check for doneness earlier if the chicken pieces are small.

Cooking times vary across appliances.

For the most forgiving texture, LOW is our recommended setting.

Step 6: Check the Chicken and Remove It

When the chicken is cooked to 165°F and tender, transfer it to a clean plate or shallow bowl using tongs.

Leave the cooking liquid in the slow cooker.

Allow the chicken to cool just enough to handle safely.

Step 7: Shred the Chicken

Using two forks, pull the chicken apart into bite-size shreds.

For rice bowls, slightly larger pieces provide a satisfying texture.

For sandwiches, tacos, and wraps, smaller shreds distribute more evenly.

Avoid shredding the chicken into extremely fine strands because they can become mushy when mixed with sauce.

Step 8: Adjust the Sauce

Examine the sauce remaining in the slow cooker.

It may be thinner than expected because the chicken releases moisture as it cooks.

If the sauce is already thick enough to lightly coat the shredded chicken, no adjustment is necessary.

If it is too watery, you have two options.

Option 1: Reduce the sauce separately. Transfer the cooking liquid to a saucepan and simmer over medium heat for a few minutes, stirring frequently, until it reaches your preferred consistency.

Option 2: Use a cornstarch slurry. Stir one tablespoon cornstarch into one tablespoon cold water until smooth. Add the slurry to the hot sauce and cook until it reaches a simmer and thickens. A saucepan is the most reliable way to activate the starch promptly.

Do not add dry cornstarch directly to the hot sauce, as it can form lumps.

Because pepper jelly contains sugar, stir the sauce frequently and avoid reducing it over excessive heat.

Step 9: Return the Chicken to the Sauce

Return the shredded chicken to the slow cooker or combine it with the adjusted sauce in a large serving bowl.

Toss gently until the chicken is evenly coated.

The finished chicken should be moist and glossy but not swimming in liquid.

Taste and adjust with a squeeze of lime, a few drops of soy sauce, or a little additional Mango Pepper Jelly if desired.

Step 10: Serve

Serve the warm shredded chicken over jasmine rice, in tacos, or on toasted sandwich rolls.

Add fresh lime wedges and a restrained amount of sliced green onion or cilantro.

For rice bowls, shredded cabbage and cucumber provide useful freshness and crunch.

Serve promptly or keep hot at 140°F or above until serving.

How Much Liquid Do You Need for Slow Cooker Pepper Jelly Chicken?

One of the most common slow-cooker mistakes is adding too much liquid.

Unlike stovetop cooking, where water evaporates relatively quickly, a covered slow cooker traps much of its moisture.

The chicken also releases juices during cooking.

For this recipe, start with approximately 1/4 cup chicken broth in addition to the Mango Pepper Jelly, lime juice, and soy sauce.

That is usually sufficient for a properly functioning slow cooker using two pounds of thawed boneless chicken.

If your appliance manufacturer specifies a minimum liquid quantity, follow those instructions.

The goal is a concentrated sweet-and-savory sauce that can be adjusted after the chicken is cooked.

How to Thicken Pepper Jelly Slow Cooker Chicken Sauce

A good shredded chicken sauce should cling to the meat rather than collect as a watery puddle in the bottom of a bowl.

If the sauce is thin after cooking, don't automatically add more pepper jelly. That can make the dish overly sweet.

Instead, try one of these methods.

Reduce the Sauce

Pour the sauce into a saucepan and simmer gently, stirring until it thickens.

This concentrates the existing flavors without adding ingredients.

Use Cornstarch

Mix one tablespoon cornstarch with one tablespoon cold water.

Whisk into simmering sauce and cook until thickened.

Add it gradually if you want only a slightly thicker coating.

Use Less Sauce

You may not need all the cooking liquid.

For sandwiches and tacos, use just enough sauce to moisten the chicken.

Reserve the remainder separately rather than soaking the meat.

What Does Pepper Jelly Slow Cooker Chicken Taste Like?

The finished chicken is sweet, savory, gently tangy, and tropical.

Caribbean Mango Pepper Jelly provides the primary fruit flavor, while garlic, ginger, and soy sauce make the dish more savory.

Lime adds acidity that helps the flavors feel bright rather than overly sweet.

Because Grandma Jones' Caribbean Mango is Mild, the pepper component is subtle.

If you want a stronger chile sensation, you can adjust the sauce after cooking with a small amount of fresh chile or crushed red pepper.

The base recipe is designed to appeal to people who enjoy sweet-and-savory meals without substantial heat.

Best Ways to Serve Pepper Jelly Slow Cooker Chicken

1. Mango Pepper Jelly Chicken Rice Bowls

Spoon the shredded chicken over warm jasmine rice.

Add cucumber, shredded cabbage, green onion, and lime.

This is our recommended serving method because the rice absorbs the extra sauce while fresh vegetables balance the sweetness.

2. Slow Cooker Chicken Tacos

Fill warm corn or flour tortillas with the shredded chicken.

Add shredded cabbage, cilantro, and a little fresh lime juice.

Use the sauce sparingly so the tortillas do not become soggy.

3. Pepper Jelly Chicken Sandwiches

Place a portion of shredded chicken on a lightly toasted sandwich roll.

Add a crisp, lightly dressed slaw for contrast.

Toasting the bread helps it stand up to the moist filling.

4. Chicken Lettuce Wraps

Spoon the chicken into crisp butter lettuce leaves.

Top with cucumber and finely shredded carrots.

This creates a lighter serving option with refreshing crunch.

5. Chicken and Roasted Vegetables

Serve with roasted broccoli, zucchini, or carrots.

The savory vegetables contrast with the sweet mango sauce.

6. Chicken Stuffed Baked Potatoes

Spoon the chicken over a split baked potato.

Finish with a small amount of green onion and an optional spoonful of plain Greek yogurt or sour cream.

7. Mango Pepper Jelly Chicken Wraps

Use a soft tortilla with shredded chicken, cabbage, cucumber, and greens.

Choose a modest amount of sauce to avoid a soggy wrap.

8. Meal-Prep Lunch Bowls

Portion the cooked chicken with rice and vegetables in airtight containers.

Refrigerate promptly and reheat thoroughly before eating.

Can You Make Pepper Jelly Slow Cooker Chicken With Chicken Breasts?

Yes.

Chicken breasts are a leaner alternative to thighs, but they usually benefit from closer temperature monitoring.

Use approximately two pounds of boneless, skinless chicken breasts.

Follow the same seasoning and sauce instructions.

Begin checking the internal temperature early because thinner chicken breasts may cook more quickly.

Remove or shred the chicken as soon as it reaches 165°F and becomes tender enough to pull apart.

Do not assume that chicken breasts need the full estimated cooking time.

For the most forgiving slow-cooker texture, we still recommend boneless thighs.

Can You Make This Recipe Spicier?

Yes. Caribbean Mango Pepper Jelly is Mild, so the base recipe is fruit-forward rather than especially hot.

To increase the heat, try:

• A small pinch of crushed red pepper
• Finely chopped fresh jalapeño
• A little minced fresh hot chile
• A small amount of Grandma Jones' Habanero Pepper Jelly blended into the sauce

Begin with a small amount and taste before adding more.

Flavor tip: If substituting Habanero Pepper Jelly, remember that it belongs to our Hot category. It will produce a different heat level and flavor balance than the original Caribbean Mango version.

Can You Use a Different Grandma Jones' Pepper Jelly Flavor?

Absolutely.

The recipe can be adapted to several flavors, although the final taste will change.

Pepper Jelly Flavor	Heat Category	Result
Caribbean Mango	Mild	Tropical, fruity, sweet-savory
Traditional	Mild	Classic sweet-and-tangy pepper flavor
Jalapeño	Medium	More noticeable green-pepper warmth
Southwestern Chipotle	Medium	Smokier, savory pepper character
Cranberry	Mild	Sweet-tart fruit flavor
Pomegranate	Mild	Bright, tangy fruit flavor
Cranberry Habanero	Hot	Tart cranberry with pronounced heat
Habanero	Hot	Stronger chile heat

These categories describe the Grandma Jones' lineup. They are not laboratory Scoville measurements.

For a balanced everyday version, Caribbean Mango remains our featured choice.

How to Make Pepper Jelly Slow Cooker Chicken Less Sweet

Caribbean Mango Pepper Jelly is naturally fruit-forward, but the sauce can be adjusted if you prefer a more savory result.

Add More Lime

Fresh lime juice is the simplest way to increase brightness.

Start with an additional teaspoon and taste.

Add a Little Soy Sauce

A few drops of reduced-sodium soy sauce can deepen the savory flavor.

Be cautious because it also adds salt.

Add Dijon Mustard

A small amount of Dijon provides tanginess and mild sharpness.

Use Less Glaze

You do not need to use every drop of sauce in the finished chicken.

Coat the meat lightly, then reserve any extra sauce.

Don't Add Additional Sugar

The pepper jelly already provides sweetness, so avoid adding honey or brown sugar unless you intentionally want a sweeter dish.

Can You Make Pepper Jelly Slow Cooker Chicken Ahead of Time?

Yes. This recipe is well suited to preparing meals in advance.

Prepare the Sauce Ahead

Whisk together the sauce ingredients up to one day ahead.

Store in a covered container in the refrigerator.

Prepare the Chicken

Trim and season the chicken ahead of time if desired, keeping it properly refrigerated.

Always use thawed chicken when starting the slow cooker.

Cook and Refrigerate

After cooking, divide the shredded chicken and sauce into shallow containers and refrigerate promptly.

Store at 40°F or below and use within three to four days.

Prepare Freezer Portions

Divide cooled chicken into meal-size freezer-safe containers with enough sauce to keep it moist.

For best quality, use within approximately two to three months.

Thaw in the refrigerator before reheating.

How to Store and Reheat Leftover Pepper Jelly Chicken

Refrigerator Storage

Refrigerate cooked chicken promptly in an airtight, shallow container.

Use within three to four days.

Freezer Storage

Freeze in airtight portions with some sauce to help preserve moisture.

Label containers with the preparation date.

Reheating on the Stovetop

Place the chicken and a little sauce in a covered skillet over medium-low heat.

Stir occasionally until heated thoroughly to 165°F.

If necessary, add one or two tablespoons of water or broth to prevent the sauce from becoming too thick.

Reheating in the Microwave

Place the chicken in a microwave-safe container.

Cover loosely, stir during reheating, and heat to 165°F throughout.

Allow the food to stand briefly, then stir again before eating.

Common Mistakes to Avoid

1. Adding Too Much Liquid

Chicken releases moisture as it cooks. Start with only the liquid specified in the recipe unless your slow cooker requires a higher minimum amount.

2. Cooking Chicken for Too Long

Slow cooking does not mean the chicken should cook indefinitely. Check for 165°F and the desired tenderness, then stop cooking.

3. Using Frozen Raw Chicken

Thaw frozen chicken safely in the refrigerator before adding it to the slow cooker.

4. Making the Sauce Too Sweet

Caribbean Mango Pepper Jelly already contains sweetness. Balance it with lime, garlic, ginger, and soy sauce rather than adding extra sugar.

5. Skipping the Sauce Adjustment

The cooking liquid may be thinner than you want. Reduce it or thicken it before mixing with the shredded chicken.

6. Over-Shredding the Chicken

Aim for tender bite-size shreds rather than very fine strands that may become mushy.

7. Soaking Sandwiches in Sauce

Use less sauce when serving in rolls, tortillas, or wraps to avoid sogginess.

8. Leaving Cooked Chicken at Room Temperature

Serve promptly, hold hot at 140°F or above, or refrigerate perishable leftovers within two hours.

Frequently Asked Questions About Pepper Jelly Slow Cooker Chicken

How do you make Pepper Jelly Slow Cooker Chicken?

Place two pounds of thawed boneless chicken thighs in a slow cooker and season with salt, pepper, garlic powder, and optional smoked paprika. Whisk together 1/2 cup Caribbean Mango Pepper Jelly, 1/4 cup chicken broth, two tablespoons lime juice, one tablespoon reduced-sodium soy sauce, garlic, and ginger. Pour over the chicken and cook on LOW until the chicken reaches 165°F and is tender enough to shred, generally about three to four hours depending on the appliance. Shred, adjust the sauce, and serve.

Can I put pepper jelly in a slow cooker?

Yes. Pepper jelly works well in slow-cooker recipes because it softens as it warms and combines with the juices released by the protein. It can help create a sweet-and-savory sauce for chicken, pork, or meatballs. Because jelly contains sugar, it is best balanced with savory or acidic ingredients and used without excessive additional liquid.

What pepper jelly is best for slow cooker chicken?

Caribbean Mango is an excellent option when you want a mild, tropical, sweet-and-savory result. It pairs well with lime, garlic, ginger, soy sauce, rice, and fresh vegetables. Other Grandma Jones' flavors can also work. Southwestern Chipotle adds smokiness, Jalapeño adds more pepper warmth, and Habanero provides substantially stronger heat.

How long does pepper jelly chicken take in a slow cooker?

Boneless, skinless chicken thighs generally take approximately three to four hours on LOW or two to three hours on HIGH in many slow cookers. However, the exact timing depends on the appliance, quantity, and thickness of the meat. Begin checking early, confirm an internal temperature of 165°F, and stop cooking when the chicken is tender enough to shred.

Can I use chicken breasts instead of chicken thighs?

Yes. Boneless, skinless chicken breasts can be substituted for thighs. Because breasts are leaner, they may become dry if left in the slow cooker too long. Start checking the temperature early and remove or shred once safely cooked and tender. Chicken thighs remain our preferred cut because they tend to produce a more forgiving texture.

Can I cook frozen chicken in the slow cooker?

No. For this recipe, thaw frozen raw chicken safely in the refrigerator before cooking. Starting with fully thawed chicken helps it heat more predictably. Always use a food thermometer to verify that the thickest pieces reach 165°F before shredding.

Do I need to add water to pepper jelly chicken?

Only a modest amount of liquid is needed. This recipe uses 1/4 cup reduced-sodium chicken broth along with lime juice, soy sauce, and the pepper jelly itself. Chicken also releases moisture during slow cooking. Too much added water can make the finished sauce thin and dilute the flavor. Follow your slow cooker manufacturer's minimum-liquid guidance if it differs.

How do you thicken slow cooker pepper jelly sauce?

Transfer the cooking liquid to a saucepan and simmer gently until it reduces, or whisk one tablespoon cornstarch with one tablespoon cold water and stir the mixture into simmering sauce until thickened. Avoid adding dry cornstarch directly to hot liquid because it can clump. For sandwiches and tacos, you can also simply use less sauce.

Is Caribbean Mango Pepper Jelly spicy?

Grandma Jones' Caribbean Mango Pepper Jelly is in our Mild tasting category. The flavor is primarily tropical, sweet, and fruit-forward, with gentle pepper character. It is not intended to deliver the pronounced heat of Habanero or Cranberry Habanero. Individual spice preferences vary, so taste the jelly first if you are uncertain.

What do you serve with Pepper Jelly Slow Cooker Chicken?

Serve it over jasmine rice, inside tacos, on toasted sandwich rolls, in lettuce wraps, or alongside roasted vegetables. Fresh lime, shredded cabbage, cucumber, green onion, and cilantro help balance the sweet-and-savory sauce. Rice bowls are especially convenient because they absorb extra glaze while keeping the chicken tender.

Can I make this recipe less sweet?

Yes. Add a little additional lime juice, a few drops of reduced-sodium soy sauce, or a small amount of Dijon mustard. You can also use less sauce when coating the shredded chicken. Avoid adding extra sugar, honey, or sweet barbecue sauce because Caribbean Mango Pepper Jelly already supplies the recipe's primary sweetness.

Can I prepare Pepper Jelly Slow Cooker Chicken ahead of time?

Yes. Prepare the sauce ingredients in advance, then cook the chicken according to the recipe. Once cooked, refrigerate promptly in shallow, airtight containers at 40°F or below. Use refrigerated leftovers within three to four days. The shredded chicken also freezes well in meal-size portions with some sauce.

Can I freeze leftover slow cooker pepper jelly chicken?

Yes. Divide fully cooled chicken into airtight, freezer-safe containers with enough sauce to maintain moisture. For best quality, use within approximately two to three months. Thaw in the refrigerator and reheat thoroughly to 165°F before serving.

What is the difference between grilled Mango Pepper Jelly Chicken and slow cooker pepper jelly chicken?

Grilled Mango Pepper Jelly Chicken features whole chicken pieces cooked over grill heat and brushed with a glaze near the end for a lightly smoky, caramelized finish. Slow cooker pepper jelly chicken cooks gently in a covered appliance with sauce and is shredded for rice bowls, sandwiches, and tacos. Both use Caribbean Mango Pepper Jelly, but their preparation, texture, and best serving applications are different.

Where can I buy Caribbean Mango Pepper Jelly?

You can buy Grandma Jones' Caribbean Mango Pepper Jelly directly from our online store. The individual product is an 8-ounce jar. It works well with chicken, seafood, pork, cheeses, sandwiches, appetizers, and sweet-and-savory sauces.

Make Pepper Jelly Slow Cooker Chicken for Your Next Family Dinner

Pepper Jelly Slow Cooker Chicken brings together the convenience of slow cooking and the sweet-and-savory flavor of Grandma Jones' Caribbean Mango Pepper Jelly.

The recipe uses simple ingredients, requires only a few minutes of hands-on preparation, and produces tender shredded chicken for several kinds of meals.

For the best results, begin with fully thawed boneless chicken, use only a modest amount of added liquid, cook until the chicken is safely done and tender, and adjust the sauce before serving.

Shop Grandma Jones' Caribbean Mango Pepper Jelly — One 8 oz Jar and try this easy family-friendly slow-cooker recipe.

For more ideas, explore our 3 Different Ways to Make a Great Slow Cooker Meal, Mango Pepper Jelly Grilled Chicken, and 10 Best Mango Pepper Jelly Recipes.