Start by gathering all the ingredients needed for the curry. Chop the chicken into bite-sized pieces and dice the onion. Peel and chop the mango into chunks, and mince the garlic. Measure out the curry powder, coconut milk, and chicken broth.

In the slow cooker, add the chicken pieces, diced onion, chopped mango, minced garlic, curry powder, coconut milk, and chicken broth. Give everything a good stir to ensure that the chicken and mango are evenly coated with the curry mixture. Season with salt and pepper to taste.

Set the slow cooker to cook on high for 3 hours or on low for 7 hours. This slow cooking process allows the flavours to meld together and the chicken to become tender and infused with the curry and mango flavours.

About 15 minutes before the cooking time is complete, add the chopped yellow pepper to the slow cooker. Stir it into the curry mixture, ensuring that it’s well incorporated.

After the 15 minutes have passed, check the curry for seasoning and adjust if necessary. If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with water and let it cook for a few more minutes until the sauce has thickened slightly.

Spoon the slow cooker mango chicken curry over cooked rice or noodles, garnish with fresh cilantro or sliced green onions if desired, and enjoy the delicious flavours of this comforting dish.