Kitchen notes · a little help before you start
Slow Cooker Mango Salsa Chicken with Coconut Rice
Mango-salsa chicken over coconut rice makes a generous bowl with a sweet, savory edge. Beans and corn sit among the shredded chicken, with avocado on the side of each spoonful.
- Prep
- 20 min
- Cook
- 300 min
- Total
- 320 min
- Original yield
- Serves 5
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Beans & lentils
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
- Dish type
- Rice dishes
A few quick notes
1. Spread chicken evenly in the cooker
Set breasts in one layer before adding the seasonings and spreading salsa evenly over them for slow cooking.
2. Warm beans while shredding
Remove the cooked chicken, leave salsa in the cooker and heat beans and corn there while you shred the meat.
3. Rest rice off the heat
After the rice absorbs its liquid, leave it off the heat for the stated rest before serving under the chicken.
Get to know the ingredients
Rinsed jasmine rice
Rinse and drain the rice well before boiling it with coconut milk and water or coconut water.
Shaken coconut milk
Use full-fat canned coconut milk, well shaken before measuring for the rice saucepan with the other cooking liquid.
Drained black beans
Rinse and drain the beans before adding them to the salsa with thawed corn after removing the cooked chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 12 steps completeMake room for Slow Cooker Mango Salsa Chicken with Coconut Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Lime and cilantro with the chicken
Return shredded chicken with lime juice and cilantro, toss gently and serve warm over coconut rice with avocado and optional mango.
A little more help as you go
Quickly thaw the corn
The included shortcut rinses frozen corn under hot water in a fine-mesh sieve, then drains it before adding to the cooker.
Check for easy shredding
The chicken should be cooked through and pull apart easily with a fork before removing it from the salsa to shred.
A few questions you might have
Do beans cook for the full slow-cooker period?
They join later, with corn, after the chicken is removed, and only need heating through in the salsa.
Can I use ordinary water for the rice?
Yes. Coconut water or water is included alongside the coconut milk and rinsed jasmine rice in the saucepan.
Does the lime cook with the raw chicken?
It is stirred in at the end with shredded chicken and cilantro, after the beans and corn have warmed.
Is fresh mango required?
The sliced mango topping is optional, served with avocado over the warm chicken and coconut rice if you choose it.
What keeps the rice covered while cooking?
Put a lid on after bringing its liquids and rice to a boil, then lower the heat until liquid is absorbed.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
