Slow Cooker Black Bean Salsa Verde Chicken
Tender shredded chicken bathed in tangy, vibrant salsa verde with hearty black beans—this effortless dump-and-go recipe turns out perfectly every time. Serve it as tacos, burrito bowls, enchiladas, or straight from the bowl with tortilla chips. Bright, zesty, and packed with flavor, yet ridiculously easy.
Slow Cooker Black Bean Salsa Verde Chicken
8
servings5
minutes3
hours215
kcalIngredients
2 lbs boneless, skinless chicken breasts or thighs
1 jar (16 oz) salsa verde (mild or medium, your choice)
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn kernels, drained (or 1 ½ cups frozen corn)
1 small onion, finely diced (or 1 teaspoon onion powder)
2 cloves garlic, minced (or ½ teaspoon garlic powder)
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper
Juice of 1 lime (added at the end)
¼ cup chopped fresh cilantro (optional, added at the end)
For Serving (choose your favorites)
Warm flour or corn tortillas
Cooked rice or cauliflower rice
Shredded cheese, sour cream, avocado slices, extra cilantro, lime wedges, diced red onion, jalapeños
Directions
- Place chicken in the bottom of a 5- to 6-quart slow cooker.
- Add salsa verde, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. No need to stir yet—just dump it all in.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken shreds easily with a fork.
- Shred the chicken right in the slow cooker using two forks (it will fall apart beautifully). Stir everything together so the chicken soaks up all that tangy sauce.
- Squeeze in fresh lime juice and stir in chopped cilantro (if using). Taste and add more salt or lime if needed.
- Serve hot however you like—tacos, bowls, nachos, salads, or straight up with chips.
Tips & Variations
- Make it creamier: Stir in 4–8 oz softened cream cheese or ½ cup sour cream at the end.
- Extra heat: Add a diced jalapeño or a can of fire-roasted green chiles.
- Freezer-friendly: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently.
Five minutes of prep for a dinner that tastes like you worked all day—this one never fails to disappear fast!
