Slow Cooker Mango Salsa Chicken with Coconut Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow Cooker Mango Salsa Chicken features tender chicken in a mango-black bean salsa, served over coconut rice. Spiced with cumin and chili powder, it's a sweet and savory weeknight meal with minimal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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))
- 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))
At a glance
PER SERVING · TIME 320M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5h
- Sodium
- 1169mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1265mg
- Calcium
- 145mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.