Easy Mango Chicken

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This easy mango chicken is slow-cooked until tender, then shredded and tossed with black beans, corn, and a sweet mango salsa for a tropical twist on a classic crock pot meal. The salsa adds a bright, fruity flavor that pairs beautifully with the savory chicken and hearty mix-ins. While it’s traditionally served over coconut jasmine rice, it could also be delicious wrapped in a tortilla or layered over tortilla chips for a fun variation.

Course Main Dish

Cuisine Mexican

Keyword chicken, crock pot, mango, slow cooker

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 439kcal

Author Laura

Equipment

Ingredients

4-5 chicken breasts boneless and skinless, I use 3 large breasts
Cumin to taste
Lemon Pepper to taste
14.5 oz can corn, drained
14.5 oz can black beans, drained and rinsed
3 cups mango salsa

Instructions

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

Nutrition