Crock Pot Mango Salsa (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 boneless skinless chicken breasts
02 -
1 teaspoon ground cumin
03 -
1 teaspoon chili powder
04 -
1 teaspoon paprika
05 -
2 teaspoons minced garlic
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon pepper
08 -
1 jar mango peach salsa (15 oz)
09 -
1 can black beans, drained and rinsed
10 -
1 cup corn kernels
11 -
1 fresh lime, juiced
12 -
1/2 cup chopped cilantro
13 -
1 fresh mango, chopped
14 -
6 cups cooked white rice
# Instructions:
01 -
Place everything except the mango, cilantro, and rice into the crock pot.
02 -
Cook on low for 6-8 hours or on high for 3-4 hours.
03 -
Remove the chicken, shred it, and return it to the crock pot.
04 -
Stir in the fresh cilantro.
05 -
Spoon over warm cooked white rice and top with fresh chopped mango. Enjoy!
# Notes:
01 -
Refrigerate leftovers in an airtight container for up to 5 days.
02 -
If mango peach salsa is unavailable, substitute with peach or regular salsa, and add half of the diced mango into the crock pot with other ingredients.