Slow Cooker Salsa Verde Chicken & Beans
Jarred salsa verde does most of the seasoning in this easy chicken and bean dinner.
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.