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SkinnyMS

Slow Cooker Mango Salsa Verde Chicken

This soup infuses the flavors of Thailand and Mexico to create a fantastic new dish everyone will love.
Prep Time15 minutes
Cook Time3 hours
Course: Dinner, Soup
Cuisine: Mexican, Thailand
Keyword: Gluten-Free, Slow Cooker
Servings: 4 people
Calories: 377kcal
Author: SkinnyMs.

Ingredients

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

Instructions

  • Place the chicken, mango, and bell peppers into the slow cooker. Whisk the remaining ingredients in a bowl then pour over the chicken, mango, and peppers.
  • Cook on low for 4 to 6 hours or high for 3 to 4 hours. Remove chicken and shred it. Return chicken to slow cooker and mix in.
  • Serve on top of brown rice, garnished with cilantro.

Nutrition

Serving: 1cup | Calories: 377kcal | Carbohydrates: 24g | Protein: 19g | Fat: 25g | Saturated Fat: 19g | Cholesterol: 50mg | Sodium: 899mg | Fiber: 4g | Sugar: 16g |
SmartPoints (Freestyle): 17
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SmartPoints (Freestyle): 17
SmartPoints (Freestyle): 17