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Easy Mango Chicken


Units Scale
  • 45 chicken breasts (boneless and skinless, I use 3 large breasts)
  • Cumin to taste
  • Lemon Pepper to taste
  • 1 (14.5 oz) can corn, drained
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 3 cups mango salsa


  1. Put chicken breasts in crock pot. Add cumin and lemon pepper. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
  2. Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
  3. Serve over coconut jasmine rice. Garnish with cilantro or parsley, if desired. Serves 4-5
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