Ingredients
- 1 1/2 lbs. boneless, skinless chicken breasts (about 3 large)
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. ground coriander
- 2 tsp. minced garlic (2 cloves)
- Salt and freshly ground black pepper
- 1 16-oz. jar mango peach salsa
- 1 15-oz. can black beans, drained and rinsed
- 1 15-oz. can corn, drained
- 1 tbsp. fresh lime juice
- 1/4 cup chopped cilantro
- 1 mango, sliced or cubed (optional)
- 1/4 cup toasted cashews
- 1 1/2 cups jasmine rice, rinsed and drained well
- 1 1/2 cups coconut water or water
- 1 1/4 cups full-fat canned coconut milk (well shaken)
Instructions
Place chicken breasts in an even layer in a 5 – 6 quart slow cooker. Sprinkle with cumin, chili powder, paprika, coriander and garlic. Season with salt and pepper.Pour salsa evenly over chicken. Cover slow cooker and cook on low heat 5 hours, or until chicken is cooked through and shreds easily with a fork.
Remove chicken from slow cooker and transfer to a cutting board; leave salsa mixture in slow cooker. Add black beans and corn to salsa, cover and cook on high heat until warmed through, about 5 minutes. Shred chicken and return to slow cooker along with lime juice and cilantro; gently toss mixture.
Serve warm over coconut rice along with mangos. Sprinkle with cashews.
For the coconut rice
Bring coconut water or water, coconut milk, rice and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat. Cover and reduce heat to low. Simmer until liquid has been absorbed, about 20 minutes.