This easy slow-cooker chicken is perfect for busy weeknights, game-day appetizers, potluck parties, and everything else in between!
Mango Salsa Chicken has been one of our family favorites for 10+ years.
It’s so quick and easy to whip up, it’s naturally gluten-free, it can be easily altered based on whatever ingredients you have in the house, and everyone loves it!
This “recipe” requires about 5 minutes of hands-on time and is delicious served over rice, in a tortilla, on a salad, or even as a dip for chips.
Ingredients for Mango Salsa Chicken
- 2 lbs. chicken breasts (or any type of boneless, skinless chicken pieces)
- 2 c. mango salsa (or other favorite salsa*)
- 1 can (15 oz.) black beans — rinsed and drained
- 1 c. frozen corn
- 1 t. salt
- extra seasonings (if desired)
- 4 oz. cream cheese
- 1 – 2 c. shredded cheese
*NOTE: you can easily substitute any of your favorite salsas for this recipe. I’ve even done it with fresh tomatoes, peppers, onions, and cilantro from the garden!
How to Make Mango Salsa Chicken
1. Place chicken pieces, salsa, beans, corn, salt, and any extra seasonings into a medium-sized slow cooker. (This is the slow cooker I’ve used for almost 20 years!)
2. Cover and cook on low for 6-8 hours.
3. After the chicken is cooked through, use forks to shred the chicken and stir it into the salsa, beans, and corn. (It will look VERY liquidy before you shred the chicken).
4. Stir cream cheese and shredded cheese into the chicken mixture until melted.
5. Keep on “warm” until ready to serve.
6. Serve this chicken mixture over white rice, in a tortilla, on a salad, or as a dip for chips.
7. Refrigerate or freeze leftovers.
How to Serve the Leftovers
This yummy chicken tastes amazing as leftovers — perfect for a “taco salad” for lunch, or hot chip dip for a game-day appetizer.
You can also roll it up in tortillas and bake it in the oven for more of a “burrito”.
Basically, you won’t waste any of it because it reheats wonderfully!
Mango Salsa Chicken (in the slow cooker)
This "recipe" requires 5 minutes of hands-on time and is delicious served over rice, in a tortilla, on a salad, or even as a dip for chips.
Ingredients
- 2 lbs. boneless, skinless chicken pieces
- 2 c. mango salsa
- 1 can (15 oz.) black beans — rinsed and drained
- 1 c. frozen corn
- 1 t. salt
- extra seasonings (if desired)
- 4 oz. cream cheese
- 1 – 2 c. shredded cheese
Instructions
- Place chicken pieces, salsa, beans, corn, salt, and any extra seasonings into a medium-sized slow cooker.
- Cover and cook on low for 6-8 hours.
- After the chicken is cooked through, use forks to shred the chicken and stir it into the salsa, beans, and corn.
- Stir cream cheese and shredded cheese into the chicken mixture until melted.
- Keep on “warm” until ready to serve.
- Serve this chicken mixture over white rice, in a tortilla, on a salad, or as a dip for chips.
- Refrigerate or freeze leftovers.
Notes
You can easily substitute any of your favorite salsas for this recipe. I’ve even done it with fresh tomatoes, peppers, onions, and cilantro from the garden!
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Nutrition Information
Yield
8Serving Size
1/2 cupAmount Per Serving Calories 398Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 118mgSodium 559mgCarbohydrates 19gFiber 3gSugar 9gProtein 35g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
Do you use your slow cookers all year long?
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Ashley Urke | Domestic Fashionista says
I have made a couple of your recipes lately and they all have been amazing! Easy and delicious and feeding my little crowd (mom to four under eight!).
Andrea says
Thanks for sharing Ashley! So glad you and your tribe are enjoying my simple meals!
Laura D. says
I made this today, using “regular” salsa. It was delicious! My crock pot seemed to steam up the kitchen quite a bit, so when I make this again in a few weeks, I’ll let it cook in the garage.
Andrea says
yay! glad you liked it! Isn’t it SOOO easy!
Becky says
I made this for dinner tonight and it was delicious! We added no extra seasonings, just using the Peach Mango Salsa from Costco. It seemed kind of like chili in consistency, but was just missing the heat that my kids don’t enjoy, anyway. I appreciate not having to do much prep work to get the meal set to start in the morning, too. Nice recipe!
Andrea says
yay! Glad you liked it!
Our kids appreciated the “not so spicy” aspect of it too!
Stel says
Being made on a cold Friday morning in South Africa! Will make a quick stop at the stop to see what I can find in the line of mango salsa…maybe just cubed mango, or some tinned version? Will see what I can come up with.
Andrea says
hope you liked it!
Amanda says
This looks so good! I’ve never tried mango salsa before but it sounds delicious? Do your kiddos like to eat it too?
Jen says
Hi Andrea,
Do both Nora and Simon eat this? My son is the same age as Nora but really hates anything with spice. It looks yummy! Thanks!
Andrea says
Yeah, they like “Mexican” food (but I don’t make anything spicy for them). In general, I do NOT like anything spicy and I love mango salsa. I suppose it depends on the type and brand of salsa you buy, but our mango salsa has very little (if any) “spice” to it!
Karen says
I have heard that it is good for baked potatoes, so I will at least try doing that this summer. It gets too hot to use the oven and we don’t have A/C, so I plug it in on the deck. Mine gets used for making stock more than anything else. I’ve never made a crock pot meal other than pulled pork (on the deck), for some reason.
Andrea says
yes, I do baked potatoes in the slow cooker ALL the time!
Christine @ The (mostly) Simple Life says
Yum! We still use our slow cooker a lot in the summer. I hate having the oven on and heating up the house. I at least use the slow cooker to cook plain chicken so that we have shredded chicken on hand for all kinds of recipes.
Andrea says
yeah, we do lots of shredded chicken and shredded pork in the slow cooker year round. It’s so easy and good with so many side dishes!
Cara says
I just made this last night and used can corn instead of frozen. It’s so good!
Andrea says
yup, canned corn works just as well 🙂