This slow cooker salsa verde chicken uses jarred salsa to season an easy chicken and bean dinner.

Tips for slow cooker salsa verde chicken

Use mild salsa for a family-friendly version. The estimate uses a generic salsa verde factor; check your jar if it contains added oil or sugar.

Helpful equipment: A slow cooker handles this hands-off chicken method; check the recipe’s 5- to 6-quart capacity and manufacturer fill guidance. Compare slow cooker on Amazon. I use this type of tool in my kitchen; the linked model may differ.

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MACROS PER SERVING

Estimated

47.6gPROTEIN

382Calories

34gCarbs

5gFat

7.6gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$ · Budget-FriendlyRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

Slow Cooker Salsa Verde Chicken & Beans

Jarred salsa verde does most of the seasoning in this easy chicken and bean dinner.

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Prep Time 15

Cook Time 5

Total Time 5 15

Servings 6 equal portions

Calories 382 kcal

Equipment

1 5- to 6-quart slow cooker and skillet food thermometer

Ingredients

2 1/4 lb boneless skinless chicken breast, raw
3 (15 oz) cans canned white beans, drained and rinsed
2 cups salsa verde
1 cup onion, diced
1 1/2 tsp ground cumin
4 cloves garlic, minced
1/2 cup water
2 Tbsp lime juice

Instructions

Put onion, salsa verde, water, cumin and garlic in a 5- to 6-quart slow cooker. Add fully thawed chicken breasts, keeping them in an even layer. Follow your cooker’s fill instructions.
Cover and cook on LOW for 4–5 hours, checking from 4 hours, until every breast reaches 165°F. Cooking time varies with thickness and cooker. Do not use the keep-warm setting to cook raw chicken.
Transfer chicken to a clean board and shred. Stir drained canned beans into the hot sauce, return chicken and cook on HIGH for 20–30 minutes until everything reaches 165°F.
Stir in lime juice. Divide chicken, beans and all sauce into six equal portions. Rice, tortillas, cheese and sour cream are not included.

Notes

Use mild salsa for a family-friendly version. The estimate uses a generic salsa verde factor; check your jar if it contains added oil or sugar.

Serving: one of 6 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.

Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.

Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.

Storage and meal prep

Ingredient notes

Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.

About the nutrition

One serving is one of 6 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.