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Slow Cooker Mango Salsa Chicken

  • Author: Karen Petersen
  • Prep Time: 5 minutes
  • Cook Time: 4-6 hours
  • Total Time: 4 minute
  • Yield: 8 servings 1x


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. 



  • 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)


  1. Add chicken broth, chicken, soy sauce and half of the jar of salsa to the slow cooker.
  2. Cover and cook on low for 4-6 hours.
  3. 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.
  4. Stir the remaining half of salsa into the slow cooker. 
  5. Serve the chicken and sauce with rice, tortillas or even over cauliflower rice. 


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