Slow Cooker Black Bean & Salsa Verde Chicken
Bright, tangy, and ridiculously easy—this is the ultimate “set it and forget it” dinner. Juicy shredded chicken cooks all day in zesty salsa verde with tender black beans and sweet corn. Come home, shred, and serve it in tacos, over rice, on salads, or straight from the bowl with a pile of tortilla chips.
Slow Cooker Black Bean & Salsa Verde Chicken
8
servings15
minutes3
hours245
kcalIngredients
2 lbs boneless skinless chicken breasts or thighs
1 (16–17 oz) jar salsa verde (choose mild, medium, or hot)
2 cans (15 oz each) black beans, rinsed and drained
1 can (15 oz) corn, drained (or 1½ cups frozen corn)
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
Juice of 1 large lime (add at the end)
⅓ cup chopped fresh cilantro (add at the end, optional)
Favorite Serving Options
Warm tortillas
Cooked rice or cilantro-lime rice
Shredded cheese, avocado, sour cream, extra salsa, pickled onions, jalapeños, hot sauce
Directions
- Place chicken in the bottom of a 6-quart (or larger) slow cooker.
- Dump in salsa verde, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. No need to stir.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fall-apart tender.
- Shred the chicken directly in the slow cooker with two forks. Stir everything together so the chicken drinks up the sauce.
- Squeeze in fresh lime juice and stir in cilantro. Taste and adjust seasoning—more lime, salt, or heat if you like.
- Serve immediately however your heart desires.
Quick Tips & Twists
- Creamier version: Stir in 4–8 oz cream cheese or ½ cup sour cream after shredding.
- Meal prep gold: Keeps in the fridge 4–5 days or freezes beautifully for 3 months.
- Turn leftovers into enchiladas, quesadillas, or loaded nachos the next day.
Five minutes of work for a dinner that tastes like you planned all week. This one disappears fast—consider doubling it!
