Slow Cooker Mango Salsa Chicken with Coconut Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 hrs
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Total Time
5 hrs 20 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Slow Cooker Mango Salsa Chicken with Coconut Rice
Description
This recipe centers around chicken breasts seasoned with cumin, chili powder, paprika, coriander, and garlic, then cooked slowly in mango peach salsa. Cooking on low for five hours in the slow cooker allows the chicken to become tender enough for easy shredding. After removing the chicken, black beans and corn are warmed in the salsa base to add texture and heartiness. The shredded chicken returns to the slow cooker with fresh lime juice and cilantro to brighten the flavors.
The coconut rice complements the chicken with its creamy texture and subtle sweetness, achieved by cooking jasmine rice with coconut milk and coconut water. This combination balances the mildly spiced, fruity chicken, creating a tropical-inspired meal. The dish is finished with slices of avocado and optional additional mango for extra richness and freshness.
Ideal for a comforting yet distinctly flavored dinner, the leftovers store well and can be reheated gently. The recipe's inclusion of thawing frozen corn quickly under hot water aids convenience. This slow cooker dish offers a hands-off approach to layered flavors and satisfying textures with a tropical twist.
Ingredients
Mango Salsa Chicken
- 1 1/2 lbs chicken breast about 3 large, boneless, skinless
- 1 tsp cumin ground
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 2 tsp garlic 2 cloves, minced
- salt freshly ground
- black pepper freshly ground
- 1 (16 oz) mango peach salsa I recommend using Target's Archer Farm brand, jar
- 1 (15 oz) can black beans drained and rinsed
- 1 1/4 cups corn thawed, frozen
- 1 Tbsp lime juice fresh
- 1/4 cup cilantro chopped
- 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 coconut milk well shaken, full fat; canned
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
User Reviews
Overall Rating
5
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