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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!
Servings:
5
Prep
20
minutes
minutes
Cook
5
hours
hours
Ready in:
5
hours
hours
20
minutes
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
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