I’m pretty sure this 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.
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!
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!
If you aren’t close by a Target and try a different brand of mango peach salsa please let us know how you like it.
I have the feeling that Target one will be the best (I’ve tried others with chips) so when you are there stock up :).
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
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!
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)
- 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
Place chicken breasts in an even layer in a 5 - 6 quart slow cooker.
Sprinkle with cumin, chili powder, paprika, coriander and garlic. Season with salt and pepper.
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.
Remove chicken from slow cooker and transfer to a cutting board, leave salsa mixture in slow cooker.
Add black beans and corn to salsa, cover and cook on high heat until warmed through, about 5 minutes.
Shred chicken and return to slow cooker along with lime juice and cilantro, gently toss mixture.
Serve warm over coconut rice along with avocados and mangos.
*To thaw corn quickly just rinse under hot water in a fine mesh sieve and drain.
For the coconut rice
Bring coconut water or water, coconut milk, rice and 1/2 tsp salt to a boil in a large saucepan over medium-high heat.
Cover and reduce heat to low. Simmer until liquid has been absorbed, about 20 minutes.
Let rest off heat for 10 minutes.
Recipe source: Cooking Classy