With only 4 ingredients this Slow Cooker Mango Salsa Chicken will be a go-to summer recipe. It’s perfect over rice, on tortillas or over riced cauliflower.
Get the INSTANT POT mango salsa chicken recipe here
Slow Cooker Mango Salsa Chicken
This very simple and easy recipe took about 3 minutes to get going in the crockpot and tasted like summer! Lots of flavors from the bright salsa. I chose to eat mine over some rice. I also used some of the leftover chicken for chicken enchiladas. Yum! Next time I will use the chicken in chicken quesadillas with those delicious uncooked tortillas that you find in the refrigerated section of the grocery store.
Personally I love the succulent taste of chicken thighs but I don’t love how many more calories they contain than chicken breasts. That’s why I love to make this recipe with a combination of the two types of chicken. Typically I buy one bag of thighs and one bag of breasts from Costco. Then I use them in recipes like this.
Because I used frozen chicken there was quite a bit of liquid after the chicken was cooked. I turned the slow cooker to high and let the sauce reduce on its own while I shredded the chicken. Then I used a cornstarch slurry to thicken up the sauce before I added the chicken back in. The sauce tasted great over rice. If you want less sauce then you can drain the liquid before returning the chicken to the pot.
I hope you try this recipe out soon! Let me know which salsa you end up using.
More Slow Cooker Summer Recipes…
What Slow Cooker Did You Use?
To make Slow Cooker Mango Salsa Chicken I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. This is perfect for sauteing or browning before you slow cook. Or for thickening the sauce after the chicken has done cooking.
Slow Cooker Mango Salsa Chicken
- Prep Time: 5 minutes
- Cook Time: 4-6 hours
- Total Time: 30 minute
- Yield: 8 servings 1x
Description
With only 4 ingredients this Slow Cooker Mango Salsa Chicken will be a go-to summer recipe. It’s perfect over rice, on tortillas or over riced cauliflower.
Ingredients
- ½ cup chicken broth
- 2 pounds boneless skinless chicken thighs or breasts (frozen is okay)
- 1 Tbsp soy sauce
- 1 (15 oz) jar Pace’s Peach Mango Jalapeno Salsa (or other similar salsa)
Instructions
- Add chicken broth, chicken, soy sauce and half of the jar of salsa to the slow cooker.
- Cover and cook on low for 4-6 hours.
- Remove the chicken and place on a cutting board. Shred the chicken. If you want to thicken the juices in the slow cooker make a cornstarch slurry by mixing 2 Tbsp cornstarch with 2 Tbsp water until smooth and then stirring the mixture into the slow cooker on the high setting. Stir the shredded chicken back into the juices in the pot.
- Stir the remaining half of salsa into the slow cooker.
- Serve the chicken and sauce with rice, tortillas or even over cauliflower rice.
Notes
I like to use a combination of chicken breasts and chicken thighs.
Nutrition info is if recipe is made with chicken breasts.
To make gluten free: make sure salsa is gluten free and use a gluten free soy sauce.
- Category: Chicken
- Method: Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Couldn’t find that salsa in town, so I used Newman’s Own Pineapple Salsa and it was delicious!
★★★★★
Yum! Sounds amazing 🙂
Will this work with chunks of chicken rather than shredded?
★★★★
yes