Easy Mango Chicken over Coconut Rice
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Today’s recipe is a close cousin to the Crock Pot Southwestern Chicken Nachos I’ve shared before, but with a tropical twist. This version—Easy Mango Chicken over Coconut Rice—keeps things simple by cooking the chicken low and slow in a crockpot. Once it’s tender and shredded, you stir in mango salsa, black beans, and corn for a sweet and savory combo that’s colorful and hearty.
One of the key differences is the salsa. Instead of a traditional tomato-based version, this recipe calls for mango salsa, which adds a bright, fruity note to the dish. And rather than serving it over tortilla chips like the nachos, this one is spooned over a bed of jasmine coconut rice—a fragrant, slightly sweet base that pairs beautifully with the tropical flavors.
Now, I’ll be honest: I wasn’t completely wowed by the mango chicken itself. It was fine, but not fabulous. I kept wondering if I’d have liked it better wrapped in a tortilla or layered over crunchy chips like the original nachos. Also, I suspect the salsa played a role—I could only find a jar of peach mango salsa at my local store, and it didn’t quite hit the mark. I think a fresh mango salsa, like one I’ve seen at Sam’s Club would make all the difference. I’ve had a delicious version of that kind of salsa at a Mexican restaurant, so I might grab some from there next time or try making my own.
That said, the coconut rice was a standout. The jasmine rice cooked in coconut milk had a subtle sweetness and lovely texture that I’d happily eat on its own. It’s definitely going into my regular rotation—whether I pair it with mango chicken or something else entirely.
Ingredients for Easy Mango Chicken Over Coconut Rice
- BONELESS SKINLESS CHICKEN BREASTS
- CUMIN
- LEMON PEPPER
- CORN
- BLACK BEANS
- MANGO SALSA
Instructions for Easy Mango Chicken Over Coconut Rice
For the Chicken:
Prep and cook the chicken: Place boneless, skinless chicken breasts in your crock pot. Sprinkle with cumin and lemon pepper for a warm, citrusy kick. Cover and cook on low until the chicken is tender and easily shreds—about 4–5 hours depending on your slow cooker.
Shred and reserve juices: Transfer the cooked chicken to a plate and shred with two forks. Return the shredded chicken to the crock pot, but first, pour the cooking juices into a separate bowl and set aside.
Add the mix-ins: Stir in corn, black beans, and mango salsa. Add more salsa to taste depending on how saucy or sweet you like it. If the mixture seems dry, spoon in a bit of the reserved juices to loosen it up and boost flavor.
For the Coconut Jasmine Rice in a rice cooker:
Combine ingredients: In a rice cooker, add jasmine rice, coconut milk, a pinch of sugar, and a dash of salt. Stir gently with a plastic or wooden utensil to avoid scratching the non-stick surface.
Cook and steam: Cover and set the rice cooker to cook. Once it switches to “warm” mode, let the rice sit for another 8–10 minutes to finish steaming. This helps the rice absorb the coconut milk fully and gives it a soft, slightly sticky texture.
Fluff and serve: Use chopsticks or a fork to gently fluff the rice. Spoon the mango chicken mixture over the top and garnish with fresh cilantro or parsley if desired.
For the Coconut Jasmine Rice on the stove top:
Prep your pot: Lightly rub a bit of oil over the bottom of a deep, heavy-bottomed pot to help prevent sticking. Make sure you have a tight-fitting lid ready to seal in the steam.
Combine ingredients: Add jasmine rice, coconut milk, water, sugar, and a pinch of salt to the pot. Stir gently to combine and set the pot over medium-high heat.
Bring to a gentle boil: Stir occasionally as the mixture heats to prevent the rice from sticking or scorching. Once the liquid begins to bubble softly, stop stirring.
Simmer and cover: Reduce the heat to low (just above minimum), cover the pot tightly, and let the rice simmer for about 15 minutes. Most of the liquid should be absorbed—peek by gently pulling the rice aside with a fork to check the bottom of the pot.
Steam off heat: Turn off the heat but leave the pot covered on the burner for another 5–10 minutes. This gentle steaming helps finish the cooking and keeps the rice warm—perfect if you’re serving guests or timing dinner just right.
Fluff and serve: When ready to serve, remove the lid and fluff the rice with a fork or chopsticks. Taste and adjust salt if needed. Serve straight from the pot or transfer to a serving bowl for a beautiful presentation.
This recipe serves 4–5 and makes a colorful, tropical-inspired meal that’s perfect for a weeknight dinner or a casual gathering.
Frequently Asked Questions
Can I use boneless chicken thighs instead of breasts?
Yes! Boneless thighs work beautifully and tend to stay juicier during slow cooking. Just trim any excess fat and follow the same instructions.
What kind of mango salsa should I use?
Fresh mango salsa is ideal for bright, vibrant flavor. If using store-bought, look for one in the refrigerated section with minimal added sugar. Jarred versions like peach-mango salsa can work, but may taste sweeter or less fresh.
Can I serve the mango chicken with something other than rice?
Absolutely. It’s delicious over tortilla chips, in a wrap, or tucked into tacos. You could also serve it with quinoa, cauliflower rice, or even a baked sweet potato for a fun twist.
Can I make the chicken ahead of time?
Yes! You can cook and shred the chicken up to two days in advance. Store it in the fridge and reheat gently with a splash of reserved juices or extra salsa before serving.
What if my chicken mixture seems dry?
No problem—just stir in a bit of the reserved cooking juices from the crock pot or add more salsa to loosen it up. This helps keep the texture moist and flavorful.
Can I make the coconut rice in advance?
You can! Coconut jasmine rice reheats well. Store it in an airtight container and reheat with a splash of water or coconut milk to restore its soft texture..
Can I freeze leftovers?
Both the mango chicken and coconut rice freeze well. Store them separately in airtight containers and thaw overnight in the fridge before reheating.
What garnishes work well with this dish?
Fresh cilantro, parsley, lime wedges, or even a sprinkle of chopped green onion add a bright finishing touch. A dollop of sour cream or avocado slices can also make it feel extra festive.
Easy Mango Chicken
Real Mom Kitchen
Equipment
Ingredients
- 4-5 chicken breasts boneless and skinless, I use 3 large breasts
- Cumin to taste
- Lemon Pepper to taste
- 14.5 oz can corn, drained
- 14.5 oz can black beans, drained and rinsed
- 3 cups mango salsa
Instructions
- Put chicken breasts in the crockpot. Add cumin and lemon pepper. Cover and cook on low for 5 hours until the chicken is tender. Shred chicken on a plate and return to the crockpot. Save juices in separate bowl.
- Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
- Serve over coconut jasmine rice. Garnish with cilantro or parsley, if desired. Serves 4-5
Nutrition
Coconut Rice (rice cooker version)
Real Mom Kitchen
Equipment
Ingredients
- 2 cups Thai jasmine-scented white rice note that other types of rice, such as brown rice, do not work for this recipe
- 1 ½ cups good-quality coconut milk not “lite”
- 2 cups water
- ½ tsp salt
- 1 tsp brown sugar
Instructions
- Place rice in rice cooker. Add the water, coconut milk, sugar and salt. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).
- Cover and set to cook.
- Once your rice cooker switches to “warm” mode, allow another 8-10 minutes for rice to finish “steaming”. This will ensure your coconut rice is fully cooked and pleasantly sticky.
- Gently fluff with chopsticks before serving. Serves 4-5
Nutrition
Coconut Rice (Stovetop Version)
Real Mom Kitchen
Equipment
Ingredients
- 2 cups Thai jasmine-scented white rice*
- 2 cups good-quality coconut milk
- 1 ¾ cups water
- ½ tsp. salt
- ½ tsp. coconut oil OR other vegetable oil
- 1 tsp brown sugar
Instructions
- Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
- Place rice, coconut milk, water, sugar and salt in the pot and set over medium-high to high heat.
- Stir until liquid comes to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
- Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
- When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you’re expecting company!
- When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or place in another serving bowl. Serves 4-5
