Slow Cooker Mango Salsa Chicken with Coconut Rice


Slow Cooker Mango Salsa Chicken with Coconut Rice is one of the tastiest easy dinners out there! This chicken takes minimal prep work yet it’s deliciously flavorful and tender. And everyone will love this coconut rice! It’s one of my go-to side dishes.

Slow Cooker Mango Salsa Chicken with Coconut Rice

Slow Cooker Salsa Chicken

Who says we can’t pretend it’s summer in the dead middle of winter by having a delicious tropical meal?

This is like Baja Mexico/tropical island food and I just can’t get enough of it!


Plus it’s one of the easiest dinners I’ve made!

Slow Cooker Mango Salsa Chicken with Coconut Rice

The slow cooker really does most of the work.

You just start out with 3 large chicken breasts, a bottle of mango peach salsa, and a fair amount of spices and a little garlic for more flavor (and even a 1/2 tsp garlic powder would do).

Then at the end add in some black beans and corn for added nutrition, and you finish it off with a spritz of lime and plenty of cilantro.

Then to complete the meal you serve it with coconut rice (I’m obsessed with that stuff btw) and avocados and fresh mango.

The mango is optional but I highly recommend the coconut rice and the avocado it really just rounds out the flavors.

And after saying all of that I know it seems like a lot of ingredients but it really is so easy to make!

Slow Cooker Mango Salsa Chicken with Coconut Rice

Ingredients for This Recipe

  • Chicken breasts
  • Spices including cumin, chili powder, paprika and coriander
  • Garlic
  • Salt and freshly ground black pepper
  • Jar Mango peach salsa, I recommend using Target’s Archer Farm brand
  • Canned black beans
  • Frozen corn, thawed
  • Fresh lime juice
  • Fresh cilantro
  • Avocado and mango for serving
  • Coconut rice

Scroll below for printable recipe.

Slow Cooker Mango Salsa Chicken with Coconut Rice

Another Way I Like to Use This Salsa

Another thing I love to do with that same salsa is mix 1 can black beans (drain and rinse), 1 can pinto beans (drain and rinse), and 1 1/4 cups corn thawed or heated if package suggests and toss with one jar of the Mango Peach Salsa. Delicious easy tortilla chip dip!

Slow Cooker Mango Salsa Chicken with Coconut Rice

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Slow Cooker Mango Salsa Chicken with Coconut Rice

4.8 from 5 votes

One of the tastiest easy meals you'll ever make! Minimal prep yet the end result is so delicoius! Such a tasty blend of flavors that everyone can agree on. A perfect weeknight meal!

Servings: 5
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes


Mango Salsa Chicken

  • 1 1/2 lbs boneless, skinless chicken breasts (about 3 large)
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 2 tsp minced garlic (2 cloves)
  • Salt and freshly ground black pepper
  • 1 (16 oz) jar mango peach salsa, I recommend using Target's Archer Farm brand
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/4 cups frozen corn, thawed*
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1 large avocado, sliced
  • 1 mango, sliced (optional)

Coconut Rice

  • 1 1/2 cups jasmine rice, rinsed very well and drained well
  • 1 1/2 cups coconut water or water
  • 1 1/4 cups full fat canned coconut milk (well shaken)


For the mango salsa chicken

  1. Place chicken breasts in an even layer in a 5 - 6 quart slow cooker. 

  2. Sprinkle with cumin, chili powder, paprika, coriander and garlic. Season with salt and pepper.

  3. Pour salsa evenly over chicken. Cover slow cooker and cook on low heat 5 hours, or until chicken is cooked through and shreds easily with a fork.

  4. Remove chicken from slow cooker and transfer to a cutting board, leave salsa mixture in slow cooker.

  5. Add black beans and corn to salsa, cover and cook on high heat until warmed through, about 5 minutes. 

  6. Shred chicken and return to slow cooker along with lime juice and cilantro, gently toss mixture. 

  7. Serve warm over coconut rice along with avocados and mangos. 

  8. *To thaw corn quickly just rinse under hot water in a fine mesh sieve and drain. 

For the coconut rice

  1. Bring coconut water or water, coconut milk, rice and 1/2 tsp salt to a boil in a large saucepan over medium-high heat. 

  2. Cover and reduce heat to low. Simmer until liquid has been absorbed, about 20 minutes. 

  3. Let rest off heat for 10 minutes. 

  4. Recipe source: Cooking Classy

Nutrition Facts
Slow Cooker Mango Salsa Chicken with Coconut Rice
Amount Per Serving
Calories 695 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 87mg 29%
Sodium 1209mg 50%
Potassium 1704mg 49%
Total Carbohydrates 86g 29%
Dietary Fiber 12g 48%
Sugars 10g
Protein 38g 76%
Vitamin A 22.4%
Vitamin C 33.3%
Calcium 11.9%
Iron 32.2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Salsa Chicken, Slow Cooker Chicken
Calories: 695 kcal
Author: Jaclyn


  • Isabel: Hi Jaclyn, I’m interested in trying this recipe, but can’t help but wonder about the high sodium content in the nutrition facts. Where does the majority of this salt come from? The salsa? January 6, 2019 at 12:20pm Reply

    • Jaclyn: Yes the bottled salsa and the black beans (but when drained and rinsed about 1/3 of salt should be removed from the beans but the automatic calculator won’t calculate that). January 6, 2019 at 1:43pm Reply

  • Renee: This is what I’m going to make tonight but not enough time for the cooker. Could I bake the chicken and follow the same general recipe?
    I use Costco Santa Barbra mango and peach salsa! Fab.
    Thx so much! March 23, 2018 at 2:42pm Reply

  • Crystal: This was AWSOMELY DELICIOUS, at first my kids and even myself weren’t all to fond about this mixture of sweetness and black beans and corn. But when my whole family ate it we were surprisingly blown away at how deliciously good this was, even so that kids went for seconds.. March 19, 2018 at 11:03pm Reply

    • Crystal: Oh yeah I forgot to mention I didn’t use my crockpot, I baked it instead. March 19, 2018 at 11:07pm Reply

    • Jaclyn: So glad your family liked it Crystal! Thanks for leaving a review! March 20, 2018 at 5:59pm Reply

  • Jocelyn: This was super and so easy to put together. Even though I usually make my own salsa, I liked the convenience of using a bottled salsa. I used the brand and flavor you recommended, and it worked great. Thank you so much. February 17, 2018 at 5:04pm Reply

    • Jaclyn: So glad you enjoyed it – thanks Jocelyn! February 21, 2018 at 10:37am Reply

  • Ma: I made this for dinner tonight, AMAZING! I’ve tried crock pot salsa chickens in the past, and they’ve always been lacking- this mango chicken packed a punch of flavor! I used the Target brand mango peach salsa along with the spice combo, it was perfect. Icing on the cake was the coconut rice, my boys could not get enough! Thanks for a great recipe, it’s going on the dinner rotation in my house for sure. February 13, 2018 at 8:23pm Reply

    • Jaclyn: I’m so glad your family liked this salsa chicken and coconut rice! Thanks so much for your feedback! February 13, 2018 at 10:24pm Reply

  • Sarah: Made this yesterday and it was such a hit with the whole family!! My husband’s friend happened to drop by and he gave me great compliments February 12, 2018 at 6:14pm Reply

    • Jaclyn: I’m so glad your family and family friend enjoyed it Sarah! Thanks so much for your review! February 12, 2018 at 6:19pm Reply

  • Judy: I love your recipes! Recently, when I have tried to print your recipes (hitting the print button), I am unable to get it to print. I don’t have that issue anywhere else. Is there something I can do that I don’t have a clue about?! (I have gone to your blog posting and printed that way but I prefer using the print button on the recipe page.) THANKS! February 11, 2018 at 7:48pm Reply

    • Jaclyn: Sorry that’s happening I’ll have to have my developer look into it, thanks for the heads up! February 17, 2018 at 10:44am Reply

  • Pamela: This recipe sounds fantastic except for one thing, opening a store bought jar to dump in. I looked at the Archer Farms mango salsa and all the ingredients look mostly benign, except for that last one: “natural” ingredients. That could be literally anything. Why do so many manufacturers use that vague and mysterious term? They’re hiding something from you. In my quest to eat healthy -real- food, I simply won’t accept that in the products I buy.

    Though that being said, I can’t imagine it would be too hard to make my own salsa by adding the remaining ingredients to my blender and giving it a quick pulse. I’m definitely going to try the coconut rice.

    I love all your recipes and the beautiful way you display them. It’s always nice getting such pretty pictures of food in my inbox to inspire my next meal. February 9, 2018 at 10:27am Reply

    • Jaclyn: Thanks Pamela! I am usually the same, but I tried this salsa and liked it plus I was trying to cut back on the ingredients list and prep time to keep this an easy meal. But definitely go for homemade it would probably be that much better if you’ve got the time :). February 9, 2018 at 11:45am Reply

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