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
boneless, skinless chicken breasts
(about 3 large)
Salt and freshly ground black pepper
jar mango peach salsa,
I recommend using Target's Archer Farm brand
(15 oz) can
drained and rinsed
fresh lime juice
rinsed very well and drained well
coconut water or water
full fat canned coconut milk
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
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