Place everything but the mango, cilantro and rice in the crock pot.
Cook on low for 6-8 hours or on high for 3-4 hours.
Remove the chicken, shred, and return to the crock pot.
Stir in the fresh cilantro.
Spoon on top of warm white rice and top with fresh mango. Enjoy!
Notes
*Refrigerate the leftovers in an air tight container for up to 5 days. *If you cannot find mango peach salsa, you can use peach salsa or regular salsa with half of the diced mango into the crock pot with the other ingredients.