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.
For Mango Salsa Chicken:
- 1½lbschicken breasts,boneless skinless
- 1tspground cumin
- ½tspchili powder
- 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
- 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
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.
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.
- 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
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