Slow Cooker Mango Salsa Chicken
Ingredients
The chicken
-
1½
lbs
boneless, skinless chicken breasts
-
1
tsp
ground cumin
-
½
tsp
chili powder
-
½
tsp
paprika
-
½
tsp
ground coriander
-
2
tsp
minced garlic
-
to taste
salt and freshly ground black pepper
-
1
jar (16 oz)
mango peach salsa
-
1
can (15 oz)
black beans
-
1¼
cups
frozen corn
-
1
Tbsp
fresh lime juice
-
¼
cup
chopped cilantro
-
1
large
avocado
-
1
mango
sliced (optional)
The coconut rice
-
1½
cups
jasmine rice
-
1½
cups
coconut water or water
-
1¼
cups
full fat canned coconut milk
Instructions
- Place chicken breasts in the slow cooker and season with spices and garlic.
- Pour the salsa over the chicken and cook on low for 5 hours.
- Remove the chicken, shred it, and return it to the slow cooker with black beans, corn, lime juice, and cilantro.
- For the coconut rice, bring coconut water, coconut milk, rice, and salt to a boil, then simmer until absorbed.
- Serve the chicken mixture over coconut rice with avocado and mango.
Nutrition Facts (estimated)
Servings
5
Calories
695
Total fat
21g
Total carbohydrates
86g
Total protein
38g
Sodium
1209mg
Cholesterol
87mg
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