Name: Slow Cooker Mango Salsa Chicken with Coconut Rice Recipe
Prep time: 20 min
Cook time: 5 h
Yield: 5
Ingredients: For Mango Salsa Chicken:; 1½ lbs chicken breasts; 1 tsp ground cumin; ½ tsp chili powder; ½ tsp paprika; ½ tsp ground coriander; 2 tsp garlic; salt and freshly ground black pepper; 16 oz mango peach salsa; 15 oz black beans; 1¼ cups frozen corn; 1 tbsp fresh lime juice; ¼ cup cilantro; 1 large avocado; 1 mango; For Coconut Rice:; 1½ cups jasmine rice; 1½ cups coconut water; 1¼ cups full fat coconut milk

slow cooker mango salsa chicken with coconut rice recipe

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.