Crockpot Mango Salsa Chicken
Crock Pot Mango Salsa Chicken is an amazing flavor packed meal. The mango salsa blends perfectly with the chicken for the best sweet and spicy flavor.
Servings: 6
Cost: $21.02, $3.50 per Serving
Ingredients
- 3 chicken breasts boneless skinless
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 jar mango peach salsa (15 oz)
- 1 can black beans (drained and rinsed)
- 1 cup corn
- 1 fresh lime (juiced)
- ½ cup cilantro (chopped)
- 1 fresh mango (chopped)
- 6 cups white rice (cooked)
Instructions
- Place the chicken breasts, cumin, chili powder, paprika, garlic, salt, pepper, mango peach salsa, black beans, corn, and lime juice in the slow cooker.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the chopped cilantro.
- Spoon the chicken mixture over the warm rice and top with the chopped mango. Serve immediately.
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.
Nutrition
Calories: 443kcal | Carbohydrates: 67g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 336mg | Potassium: 780mg | Fiber: 6g | Sugar: 6g | Vitamin A: 842IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 2mg
