Mango Salsa Chicken with Coconut Rice Recipe

Immerse yourself in the exciting fusion of flavors with this Slow Cooker Mango Salsa Chicken with Coconut Rice recipe. It's an easy and healthy dish that brings together the tropical sweetness of mangoes and the hearty wholesomeness of chicken. The coconut rice adds a creamy richness that balances out the tangy salsa. This recipe is a feast for the senses that will surely be a hit at your next dinner party.

Photos of Slow Cooker Mango Salsa Chicken with Coconut Rice Recipe

The less common ingredients in this recipe are mango peach salsa and full-fat coconut milk. Mango peach salsa is a sweet and tangy blend of mangoes and peaches, which you can typically find in the salsa or international foods aisle of your supermarket. Full-fat coconut milk, which is thicker and creamier than regular coconut milk, is often used in Asian and Caribbean cuisines. It can be found in the international foods section or canned goods aisle.

Ingredients for Slow Cooker Mango Salsa Chicken and Coconut Rice

Chicken breasts: The main protein in this dish, providing a hearty and filling base.

Ground cumin: Adds a warm, earthy flavor to the chicken.

Chili powder: Gives a hint of heat.

Paprika: Adds color and a mild, sweet flavor.

Ground coriander: Enhances the dish with a lemony, floral taste.

Garlic: Gives the dish a strong, pungent flavor.

Mango peach salsa: Adds a sweet and tangy element.

Black beans: Provides extra protein and fiber.

Frozen corn: Adds a bit of sweetness and crunch.

Fresh lime juice: Brightens up the dish with a light, citrusy flavor.

Cilantro: Adds a fresh and slightly citrusy taste.

Avocado: Gives creaminess and richness to the dish.

Mango: Adds a sweet, tropical flavor.

Jasmine rice: A fragrant rice that pairs well with the flavors in this dish.

Coconut water: Hydrates the rice and adds a mild, sweet flavor.

Coconut milk: Adds a creamy, rich flavor and texture to the rice.

One reader, Elinor Heckman says:

This slow cooker mango salsa chicken with coconut rice recipe is a game-changer! The flavors are a delightful blend of sweet and savory, and the chicken turns out so tender. The coconut rice is the perfect complement. It's a must-try for anyone who loves a tropical twist on a classic dish.

Elinor Heckman

Cooking Techniques for Slow Cooker Mango Salsa Chicken with Coconut Rice

How to cook the chicken in the slow cooker: The chicken breasts are seasoned and placed in the slow cooker, then cooked on low heat for 5 hours until they are tender and can be easily shredded with a fork.

How to make the coconut rice: The jasmine rice is cooked with coconut water, coconut milk, and salt, brought to a boil, then simmered until the liquid is absorbed, and left to rest off the heat for 10 minutes before serving.

How To Make Slow Cooker Mango Salsa Chicken with Coconut Rice

Let your slow cooker do the work with this mango salsa chicken. It’s a dish with a variety of flavors and textures served over rice cooked in coconut milk.

Preparation: 20 minutes

Cooking: 5 hours

Total: 5 hours 20 minutes

Serves:

Ingredients

For Mango Salsa Chicken:

1½lbschicken breasts,boneless skinless
1tspground cumin
½tspchili powder
½tsppaprika
½tspground coriander
2tspgarlic,minced, cloves
salt and freshly ground black pepper
16ozmango peach salsa,(1 jar)
15ozblack beans,(1 can), drained and rinsed
1¼cupsfrozen corn,thawed
1tbspfresh lime juice
¼cupcilantro,chopped
1largeavocado,sliced
1mango,sliced, optional

For Coconut Rice:

1½cupsjasmine rice,rinsed very well and drained well
1½cupscoconut water,or water
1¼cupsfull fat coconut milk,canned, well shaken

Instructions

Place chicken breasts in an even layer in a 5 to 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 for about 5 minutes, until warmed through.
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.

Coconut Rice:

Bring coconut water or water, coconut milk, rice and salt to a boil in a large saucepan over medium-high heat.
Cover and reduce heat to low. Simmer for about 20 minutes until liquid has been absorbed.
Let rest off heat for 10 minutes.

Nutrition

Calories: 1039.64kcal
Fat: 34.67g
Saturated Fat: 16.09g
Trans Fat: 0.14g
Monounsaturated Fat: 11.17g
Polyunsaturated Fat: 4.69g
Carbohydrates: 131.61g
Fiber: 22.33g
Sugar: 17.82g
Protein: 56.81g
Cholesterol: 87.09mg
Sodium: 1524.01mg
Calcium: 223.28mg
Potassium: 2675.10mg
Iron: 11.27mg
Vitamin A: 110.86µg
Vitamin C: 37.24mg

Expert Technique Tip for Perfecting This Slow Cooker Recipe

When preparing the coconut rice, it's important to let it rest off the heat for 10 minutes after cooking. This allows the rice to absorb any remaining liquid, resulting in a fluffier and more flavorful dish. Additionally, when shredding the chicken, use two forks to make the process easier and to achieve more uniform pieces. Lastly, adding the lime juice and cilantro after the chicken has been shredded and returned to the slow cooker ensures these flavors remain fresh and vibrant in the final dish.

Time-Saving Tips for Preparing This Slow Cooker Recipe

Prep ahead: Chop vegetables, measure ingredients, and marinate the chicken the night before to save time on the day of cooking.

Use pre-made salsa: Save time by using store-bought mango peach salsa instead of making it from scratch.

Double the recipe: Make a larger batch and freeze the extra for a quick and easy meal on another day.

Invest in a rice cooker: A rice cooker can save time and effort when making the coconut rice, allowing you to focus on other tasks.

Use canned beans: Opt for canned black beans instead of cooking them from dried to cut down on preparation time.

Pre-cut fruits: Purchase pre-cut mango and avocado to save time on chopping and preparation.

Substitute Ingredients For Slow Cooker Mango Salsa Chicken with Coconut Rice Recipe

Chicken breasts - Substitute with pork tenderloin: Pork tenderloin can be used as a lean and tender alternative to chicken breasts, providing a similar texture and absorbing flavors well during slow cooking.
Mango peach salsa - Substitute with pineapple salsa: Pineapple salsa can offer a sweet and tangy flavor similar to mango peach salsa, adding a tropical twist to the dish.
Jasmine rice - Substitute with basmati rice: Basmati rice has a similar aromatic and fluffy texture to jasmine rice, making it a suitable replacement for coconut rice.

Presentation Tips for Mango Salsa Chicken with Coconut Rice

Elevate the plating: When presenting the slow cooker mango salsa chicken with coconut rice, focus on creating a visually appealing plate. Use clean lines and carefully arrange the components to showcase the vibrant colors and textures of the dish.
Incorporate fresh herbs: Garnish the dish with a sprinkle of freshly chopped cilantro to add a pop of color and a burst of fresh flavor. The bright green hues will complement the mango salsa and add a touch of elegance to the presentation.
Balance the elements: Ensure that the portions of chicken, coconut rice, and accompanying salsa are harmoniously balanced on the plate. Pay attention to the placement of each component to create a visually pleasing and well-proportioned dish.
Utilize contrasting textures: Highlight the contrast between the tender, shredded chicken and the fluffy coconut rice. The addition of creamy avocado and juicy mango will provide a delightful textural contrast, enhancing the overall dining experience.
Emphasize the tropical theme: Incorporate elements that evoke a sense of the tropics, such as using vibrant, tropical-themed serving platters or incorporating decorative elements like palm leaves or edible flowers to enhance the visual appeal of the dish.
Attention to detail: Pay close attention to the cleanliness of the plate and the arrangement of the components. A meticulous presentation demonstrates a high level of culinary skill and attention to detail.
Create a focal point: Arrange the components in a way that draws the eye to a focal point on the plate, such as a neatly stacked portion of chicken topped with a colorful mango salsa, creating an enticing visual centerpiece.
Consider the plate shape and color: Select a plate that complements the colors of the dish and enhances the overall presentation. The plate's shape and color can contribute to the visual impact of the meal.
Use edible garnishes: Consider incorporating edible garnishes, such as thinly sliced mango or avocado roses, to add an artistic touch to the presentation while maintaining the focus on the natural flavors of the dish.
Highlight the coconut rice: Showcase the coconut rice as a central element of the presentation, using a ring mold to create a visually striking mound of rice at the center of the plate, surrounded by the vibrant mango salsa and succulent chicken.

Essential Kitchen Tools for Making Slow Cooker Mango Salsa Chicken

Slow cooker: A slow cooker is a countertop cooking appliance that allows for long, slow cooking at low temperatures. It's perfect for tenderizing meats and developing rich flavors in dishes.
Cutting board: A cutting board provides a stable surface for cutting, slicing, and chopping ingredients without damaging countertops or knives.
Large saucepan: A large saucepan is essential for cooking rice, sauces, and soups. It provides ample space for ingredients to cook evenly and allows for easy stirring.
Spatula: A spatula is used for flipping and turning ingredients, such as chicken, in the slow cooker without damaging their texture.
Mixing spoon: A mixing spoon is used for stirring and combining ingredients in the slow cooker and saucepan.
Knife: A sharp knife is essential for cutting and shredding the chicken, mango, and avocado with precision.
Measuring cups and spoons: Measuring cups and spoons are used to accurately measure ingredients such as rice, coconut milk, and spices for the recipe.
Tongs: Tongs are useful for transferring and serving the cooked chicken and rice.
Can opener: A can opener is necessary for opening the cans of black beans and corn.
Ladle: A ladle is used for serving the mango salsa chicken over the coconut rice.
Saucepan: A saucepan is used for cooking the coconut rice, allowing the rice to absorb the coconut water and milk while simmering.

Storage and Freezing Instructions for Mango Salsa Chicken and Coconut Rice

Let the slow cooker mango salsa chicken cool completely before storing or freezing.
Store the leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
To freeze, transfer the cooled chicken and salsa mixture to a freezer-safe container or resealable bag, removing as much air as possible.
Label the container or bag with the date and contents for easy identification.
Freeze the mango salsa chicken for up to 2-3 months for optimal quality.
When ready to eat, thaw the frozen chicken overnight in the refrigerator.
Reheat the thawed chicken in a saucepan over medium heat until warmed through, stirring occasionally.
Alternatively, you can reheat the chicken in the microwave, stirring every 30 seconds to ensure even heating.
For the coconut rice, store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
To freeze the rice, transfer it to a freezer-safe container or resealable bag, removing as much air as possible.
Freeze the coconut rice for up to 1 month for best quality.
To reheat the frozen rice, thaw it overnight in the refrigerator, then microwave or steam until heated through, adding a splash of water or coconut milk if needed to restore moisture.

How To Reheat Leftover Mango Salsa Chicken and Coconut Rice

Stovetop method: transfer the leftover mango salsa chicken to a saucepan and add a splash of chicken broth or water. heat over medium-low heat, stirring occasionally, until the chicken is heated through and the salsa is bubbly. for the coconut rice, add a bit of coconut milk to a separate saucepan and heat over medium-low heat, stirring frequently, until the rice is warm and creamy.
Microwave method: place the leftover mango salsa chicken in a microwave-safe dish and cover with a damp paper towel. microwave on high for 1-2 minutes, stirring halfway through, until the chicken is heated through. for the coconut rice, place it in a separate microwave-safe dish, add a splash of coconut milk, and cover with a damp paper towel. microwave on high for 1-2 minutes, stirring halfway through, until the rice is warm and fluffy.
Oven method: preheat the oven to 350°f (175°c). transfer the leftover mango salsa chicken to an oven-safe dish and cover with foil. bake for 15-20 minutes, or until the chicken is heated through and the salsa is bubbly. for the coconut rice, place it in a separate oven-safe dish, add a splash of coconut milk, and cover with foil. bake for 10-15 minutes, or until the rice is warm and fluffy.
Slow cooker method: if you have a small slow cooker, you can reheat the leftover mango salsa chicken and coconut rice together. simply combine the chicken and rice in the slow cooker, add a splash of chicken broth or coconut milk, and cook on low for 1-2 hours, or until everything is heated through. this method is perfect for keeping the dish warm and moist.
Skillet method: heat a large skillet over medium heat and add a bit of olive oil or coconut oil. add the leftover coconut rice and cook, stirring frequently, until the rice is warm and slightly crispy on the edges. push the rice to one side of the skillet and add the leftover mango salsa chicken to the other side. cook, stirring occasionally, until the chicken is heated through and the salsa is bubbly.

Interesting Trivia About Mango Salsa Chicken and Coconut Rice

The mango salsa chicken with coconut rice recipe is a delicious fusion of flavors, combining the sweetness of mango with the savory taste of chicken. This dish is a great source of protein and healthy fats, making it a nutritious and satisfying meal. The use of coconut milk and coconut water in the rice adds a tropical twist to the dish, enhancing its overall flavor profile. Additionally, the combination of mango, avocado, and cilantro in the salsa provides a refreshing and vibrant touch to the meal. This recipe is a perfect option for those looking for a flavorful and wholesome dinner option.

Budget-Friendly Slow Cooker Mango Salsa Chicken with Coconut Rice

The cost-effectiveness of this slow cooker mango salsa chicken with coconut rice recipe is quite high. The ingredients, including chicken breasts, mango peach salsa, and coconut milk, are relatively affordable and can be found in most grocery stores. The dish is flavorful and filling, making it a great option for a family meal. The approximate cost for a household of 4 people is around $20-$25, depending on the availability and pricing of the ingredients. Overall Verdict: 9.

Is This Slow Cooker Recipe Healthy or Unhealthy?

This slow cooker mango salsa chicken with coconut rice recipe is a relatively healthy dish with a good balance of protein, carbohydrates, and healthy fats. The chicken provides lean protein, while the black beans and rice offer complex carbohydrates and fiber. The mango salsa and coconut milk add a dose of healthy fats and natural sweetness to the dish.

However, there are a few areas where the recipe could be improved to boost its nutritional value:

Use low-sodium or no-salt-added black beans to reduce the overall sodium content
Opt for light coconut milk instead of full-fat to decrease the saturated fat content
Include additional vegetables, such as bell peppers or onions, to increase the fiber and nutrient density of the dish
Serve with a side salad or steamed vegetables to add more vitamins and minerals

To further enhance the healthiness of this recipe, you could:

Replace half of the jasmine rice with cauliflower rice or quinoa for a lower-carb, higher-fiber option
Use Greek yogurt instead of sour cream as a topping to increase the protein content and reduce the fat
Add a sprinkle of chopped nuts or seeds for an extra crunch and a boost of healthy fats and minerals
Experiment with different spice blends to add flavor without relying on excessive salt or sugar

Editor's Opinion on Slow Cooker Mango Salsa Chicken with Coconut Rice

The slow cooker mango salsa chicken with coconut rice recipe is a delightful fusion of flavors and textures. The combination of spices, fruit, and creamy coconut rice creates a harmonious balance that is both satisfying and refreshing. The slow cooking process allows the chicken to absorb the rich flavors of the salsa, resulting in tender and flavorful meat. The addition of black beans, corn, and fresh avocado adds a delightful contrast in both taste and color. Overall, this recipe offers a delightful and vibrant dining experience that is sure to impress.

Enhance Your Slow Cooker Mango Salsa Chicken with Coconut Rice Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the flavorful mango salsa chicken.

Grilled Vegetable Skewers: Colorful and flavorful skewers of grilled vegetables, adding a healthy and vibrant touch to the meal.

Caramelized Pineapple Slices: Sweet and caramelized pineapple slices, adding a tropical twist to the dish and complementing the mango salsa chicken beautifully.

Similar Recipes to Try If You Enjoyed This Slow Cooker Dish

Spicy Shrimp Tacos: These spicy shrimp tacos are a perfect blend of heat and flavor, with a delicious avocado salsa to top them off.

Mango Coconut Chia Pudding: This refreshing and healthy dessert is a great way to satisfy your sweet tooth, with the tropical flavors of mango and coconut coming together in a creamy chia pudding.

Grilled Pineapple Teriyaki Chicken: Grilled pineapple adds a sweet and tangy twist to this classic teriyaki chicken dish, creating a perfect balance of flavors for a delicious meal.

Coconut Curry Vegetable Stir-Fry: This vegetable stir-fry is packed with vibrant colors and flavors, with a creamy coconut curry sauce that brings everything together in a delicious and healthy dish.

Appetizer and Dessert Pairings for Slow Cooker Mango Salsa Chicken

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to kick off any meal.

Caprese Skewers: Impress your guests with these elegant caprese skewers, featuring juicy cherry tomatoes, fresh mozzarella, and fragrant basil, drizzled with a balsamic glaze. A refreshing and colorful start to any gathering.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with a molten center when you dig your spoon into it. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and creaminess.

Strawberry Cheesecake: Create a luscious and creamy strawberry cheesecake with a buttery graham cracker crust. Top it off with fresh strawberries and a drizzle of strawberry sauce for a burst of fruity flavor in every bite.

Why trust this Slow Cooker Mango Salsa Chicken with Coconut Rice Recipe:

This recipe guarantees a flavorful experience with mango peach salsa and a blend of aromatic spices like cumin, chili powder, and paprika. The combination of tender chicken breasts and the sweetness of mangoes creates a harmonious balance. The addition of black beans and corn provides a delightful texture, while the coconut rice offers a creamy and fragrant base. With the inclusion of avocado and cilantro, this dish promises a burst of freshness and vibrant flavors. Trust in this recipe for a delightful culinary journey.

Share your thoughts on this slow cooker mango salsa chicken with coconut rice recipe in the Recipe Sharing forum.

FAQ:

Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, you can absolutely use chicken thighs instead of chicken breasts. Just keep in mind that the cooking time may vary slightly, so ensure the chicken is cooked through before serving.

Can I use fresh mangoes instead of frozen mango peach salsa?

Certainly! You can use fresh mangoes in place of frozen mango peach salsa. Simply dice the fresh mangoes and combine them with some peach salsa or a combination of diced peaches and salsa for a similar flavor profile.

Can I substitute the jasmine rice with another type of rice for the coconut rice?

Yes, you can substitute jasmine rice with other types of rice such as basmati or long-grain white rice. Keep in mind that the cooking time and liquid ratio may vary slightly, so adjust accordingly.

Can I prepare this recipe without a slow cooker?

Absolutely! You can prepare the mango salsa chicken on the stovetop or in the oven. Simply cook the seasoned chicken in a skillet or baking dish, add the salsa, and simmer on low heat or bake until the chicken is cooked through. For the coconut rice, you can use a saucepan to cook the rice with coconut water and coconut milk.

Can I make this recipe ahead of time and reheat it later?

Yes, you can make the mango salsa chicken and coconut rice ahead of time. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the chicken and rice in the microwave or on the stovetop until heated through. As for the avocado and mango toppings, it's best to prepare those fresh before serving for the best flavor and texture.