Categorized:

  • Healthy
  • Main Dish
  • Poultry

Tagged:

  • avocados
  • black beans
  • chicken
  • chili powder
  • cilantro
  • coconut milk
  • coriander
  • corn
  • cumin
  • garlic
  • limes
  • mangoes
  • paprika
  • rice
  • salsa
Slow Cooker Mango Salsa Chicken with Coconut Rice - 1

Slow Cooker Mango Salsa Chicken with Coconut Rice

Ingredients

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)

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

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