Slow Cooker Mango Salsa Chicken with Coconut Rice

Name: Slow Cooker Mango Salsa Chicken with Coconut Rice
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 5 serving
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp paprika; 1/2 tsp ground coriander; 2 tsp minced garlic; Salt and freshly ground black pepper; 1 (16 oz) jar mango peach salsa; 1 (15 oz) can black beans; 1 1/4 cups frozen corn; 1 Tbsp fresh lime juice; 1/4 cup chopped cilantro; 1 large avocado; 1 mango; 1 1/2 cups jasmine rice; 1 1/2 cups coconut water or water; 1 1/4 cups full fat canned coconut milk

User Reviews

5.0

66 reviews

Excellent

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings
5
Course
Main Course
Cuisine
American

Slow Cooker Mango Salsa Chicken with Coconut Rice

Iris Warren

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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!

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Ingredients

Servings

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)

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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