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Homemade Slow Cooker Mango Salsa Verde Chicken recipe photo
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Slow Cooker Mango Salsa Verde Chicken

Tender shredded chicken slow-cooked with mango, bell peppers, salsa verde and warm spices for a bright, easy weeknight meal.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Servings: 4 servings

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 mango peeled and chopped
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup salsa verde
  • 1 jalapeño seeded and minced
  • 2 garlic cloves minced
  • 14 ounces lite coconut milk 1 can
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cilantro chopped, for garnish

Instructions

  • Place the chicken breasts, chopped mango, and sliced red and green bell peppers into the slow cooker.
  • In a mixing bowl, whisk together the salsa verde, minced jalapeño, minced garlic, lite coconut milk, lime juice, ground cumin, paprika, chili powder, salt, and black pepper until combined.
  • Pour the salsa mixture over the chicken, mango, and peppers, ensuring everything is evenly coated.
  • Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours, until the chicken is cooked through and very tender.
  • Remove the chicken to a cutting board or bowl and shred with two forks, then return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
  • Serve the shredded chicken over brown rice or desired grain and garnish with chopped cilantro.

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Measuring Spoons
  • Cutting Board
  • Knife
  • Tongs or spatula
  • Forks (for shredding)

Notes

  • Use ripe but firm mango for best texture.
  • Adjust jalapeño amount to control heat.
  • Leftovers keep well refrigerated up to 3 days.