My cousin Jill told me that her favorite meal to cook in the crockpot is salsa verde chicken because it’s “so easy and so delicious!” Since I’m a big fan of easy and delicious recipes, I asked her if she would be willing to share it on my blog and she agreed. (Yay!) Take it away, Jill…
I know, I know…you already follow New Leaf Wellness and have oodles of delicious crockpot recipes, but this one is SO easy and SO delicious. I promise you will not be disappointed!
Trust me, we are not 100% clean eaters by any stretch of the imagination, but we at least try! I’m wary of canned goods because many of the actual cans contain BPA, but they ARE convenient. Thankfully, because this recipe calls for so few items, it’s easy to justify buying organic canned goods, in BPA free cans, without breaking the bank. BUT I promise I won’t judge if you buy any old can…and will probably, on occasion, even do so myself.
Salsa Verde Crockpot Chicken Recipe
- Yield: 6 servings 1x
Cook fresh or freeze to cook later. Serve with Spanish rice and a salad.
- 2lbs boneless chicken breasts (fresh or frozen)
- 15oz can black beans, drained and rinsed
- 15oz can corn, drained and rinsed
- 16oz jar salsa verde*
- 8oz package cream cheese
*If you’re in a pinch, regular tomato salsa will do…BUT green salsa REALLY gives it a kick!
- Place chicken breasts in crockpot. Add black beans, corn, and salsa verde.
- Cook in crockpot on “low” for 6 hrs or until chicken is cooked through.
- Add cream cheese (just throw it on top) and let sit for about 1/2 hour.
To Freeze and Cook Later
- Combine all ingredients (except cream cheese) in a gallon-sized plastic freezer bag, remove as much air as possible, and freeze for up to three months.
- When ready to cook, thaw and dump into crockpot.
- Cook on low for 6 hours or until chicken is cooked through.
- Add cream cheese and let sit for 1/2 hour or until warm.
Jill Petrush Rogers is a full-time working Mama to two very active little boys, ages 4 years & 17 months. After becoming a Mama, she realized that her mission is to help others meet and/or exceed their own personal breastfeeding goals. And so, she became a Certified Lactation Counselor. You can follow Jill’s personal journey on her blog The Galactagoddess and on Facebook
Made this yesterday and it was really good! I’ve been making the same stuff over and over again so this meal was a nice change. I also loved it because it was super simple and made enough leftovers for tonight. I will be making this again. Thanks for sharing!
Yay! So glad you liked it. 🙂
Can I ask what kind of salsa verde you use? We make this exact same recipe (or sometimes add green chiles, too), but the salsa we’ve been using is like $6 per contained and I’d love a cheaper recommendation!
Let me ask Jill if she has a good recommendation. I’ve only made it once. Thanks for the reminder to make it again though. YUM.
Honestly, I don’t use the same kind every time…just whatever is available or on sale. Two of my favorites are Goya & Mrs. Renfro’s.
Herdez Salsa Verde is about $2.30 for a 16 oz jar and it is very good.
do you have a Trader Joe’s near by? Their’s to reasonable and good.
I made this last night – YUM!!!
I would love to try this recipe. One question though—do you stir the cream cheese into the rest of the ingredients before serving?
Can I cook this on high for half the time? Excited to try!!
Can you cook it longer than 6 hours? I leave for work at 6, home by 4.
It depends on the size and strength of your slow cooker. It is very easy to dry out chicken, so I would be careful. I bought a slow cooker with a timer earlier this year and love it!
Your photo shows the chicken is shredded and it doesn’t show any green (verde) sauce. I’m a bit confused on that aspect. Otherwise it sounds delicious.
The missing sauce is a long story and I’m hoping to replace the pic asap. I promise that it’s delicious as-written.
I would like to know if you cut the chicken or shred the chicken after cooking too.
I cut mine up and it cooks faster, and flavors each bite as it’s cooking.