Slow Cooker Mango Salsa Chicken {with Coconut Rice}

February 8, 2018

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

More Slow Cooker Recipes You Might Like

Slow Cooker Mango Salsa Chicken with Coconut Rice

4.89 from 9 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

Ingredients

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)

Instructions

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*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 87mg29%
Sodium 1209mg53%
Potassium 1704mg49%
Carbohydrates 86g29%
Fiber 12g50%
Sugar 10g11%
Protein 38g76%
Vitamin A 1120IU22%
Vitamin C 27.5mg33%
Calcium 119mg12%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Salsa Chicken, Slow Cooker Chicken
Author: Jaclyn