For this week’s slow cooker recipe we’re gonna get a little fruity.
What…I’m not allowed to make bad puns?
Here’s what you need:
4 chicken breasts (frozen is fine)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups salsa (ideally mango, I used peach)
Optional: can of sliced mango, drained
1 tsp cumin
1 tsp lemon juice
fresh ground pepper
I wasn’t able to find any mango salsa at our local grocery store so I had no choice but to go with peach/pineapple salsa. I added a can of sliced mango in the hopes it would add more mango flavor.
To make this recipe, start by placing your chicken in the slow cooker. Mix all the rest of your ingredients together and pour over your chicken. Cook on low for 6-8 hours and shred your chicken with forks before serving over rice.
We enjoyed this recipe, but, it was a little mild for our tastes. That seems to be a running gripe with slow cooker recipes in our household. Next time I will add some chili paste or cayenne pepper to kick the flavor up just a touch.