Slow Cooker Salsa Verde Chicken With White Beans

This slow cooker salsa verde chicken with white beans is a bright, savory dinner with minimal prep. Chicken breasts cook in salsa verde with cannellini beans, corn, and warm spices, then get finished with lime and cilantro. Serve it in bowls, spoon it over rice, or portion it for easy lunches during the week.

The recipe uses a 5 to 6 quart slow cooker and takes about 10 minutes to assemble. It is a practical choice for nights when you want a protein-focused meal without standing over the stove.

Quick overview

• Best for: Weeknight dinners, casual bowls, and meal prep
• Hands-on time: About 10 minutes
• Slow cooker: 5 to 6 quart
• Cook setting: LOW for 4 to 5 hours or HIGH for 2 to 3 hours
• Yield: 6 servings
• Main ingredients: Chicken breasts, salsa verde, cannellini beans, corn, lime, and cilantro

Ingredients for salsa verde chicken and white beans

This recipe gets most of its flavor from jarred salsa verde, so choose one with a flavor and heat level you enjoy. Some brands are mild and tangy, while others have a sharper chile flavor.

You will need:

• Boneless, skinless chicken breasts
• Salsa verde
• Cannellini beans
• Frozen corn
• Low-sodium chicken broth
• Yellow onion and garlic
• Ground cumin, dried oregano, smoked paprika, kosher salt, and black pepper
• Fresh lime juice and chopped cilantro

Cannellini beans are mild, creamy white beans that hold up well in the slow cooker. Rinsing canned beans removes excess canning liquid and helps keep the finished dish from tasting overly salty.

How to make slow cooker salsa verde chicken

Start by adding the diced onion, minced garlic, salsa verde, chicken broth, cumin, oregano, smoked paprika, salt, and pepper to the slow cooker. Stir the sauce so the seasonings are evenly distributed.

Nestle the chicken breasts into the sauce, then scatter the drained cannellini beans and frozen corn around and over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.

The chicken is ready when the thickest part reaches 165°F on an instant-read thermometer. Move the chicken to a plate or shallow bowl, shred it with two forks, and return it to the slow cooker. Stir in the lime juice and cilantro, then let the chicken sit in the sauce for a few minutes before serving.

Helpful tips for a better texture

Use chicken breasts of similar thickness

Chicken breasts that are close in size tend to finish cooking at the same time. If one breast is much thicker than the others, check each piece before shredding rather than assuming every piece is done.

Keep the lid closed while cooking

Slow cookers lose heat when the lid is lifted. Check the chicken near the early end of the listed cooking range, then continue cooking only as needed to reach 165°F.

Shred the chicken in larger pieces

For heartier bowls and meal-prep portions, shred the chicken into bite-size strands instead of pulling it into very fine pieces. It will absorb the salsa verde while still giving the finished dish some texture.

Adjust the consistency at the end

Salsa verde varies by brand. If the mixture seems thinner than you prefer after shredding, leave the lid off and cook on HIGH for a short time, stirring once or twice, until some liquid reduces. If it seems too thick, stir in a small splash of chicken broth.

Substitutions and variations

• Great Northern beans: Use an equal amount in place of cannellini beans. They have a similar mild flavor and soft texture.
• Pinto beans: These also work well, though they give the dish a more earthy flavor and a darker appearance.
• Chicken thighs: Boneless, skinless chicken thighs can replace the breasts. Check that they reach 165°F, and expect a slightly richer finished dish.
• No frozen corn: Use canned corn that has been drained, or leave it out entirely.
• More heat: Add diced jalapeño with the onion, or choose a hotter salsa verde. Taste after cooking before adding extra salt because salsa verde brands vary in sodium.
• No cilantro: Leave it out or finish the dish with sliced green onions for a fresh contrast.

Serving ideas

Spoon the chicken and beans into bowls with cooked rice, quinoa, or cauliflower rice. For a lighter meal, serve it over shredded lettuce with avocado, diced tomato, and a spoonful of plain Greek yogurt.

It also works as a filling for warm tortillas, lettuce cups, baked potatoes, or burrito bowls. If you are serving a group, put out lime wedges, shredded cabbage, sliced radishes, and tortilla chips so everyone can build a bowl to their liking.

Meal-prep, storage, and reheating

For meal prep, divide the cooled chicken and beans into individual containers. Add rice or another grain separately if you prefer it to keep its texture.

Refrigerate leftovers within 2 hours of cooking. USDA guidance recommends using refrigerated cooked chicken dishes within 3 to 4 days. For longer storage, freeze cooled portions in freezer-safe containers, leaving a little room for expansion. The beans may become softer after freezing and reheating, but the dish remains useful for bowls, tacos, and soups.

Thaw frozen portions in the refrigerator. Reheat leftovers until hot throughout, stirring once or twice if reheating in a microwave. Add a squeeze of fresh lime after reheating to bring back the bright salsa verde flavor.

MACRO SIMMER RECIPE

Salsa Verde Chicken With White Beans

Tender shredded chicken, creamy white beans, corn, and tangy salsa verde make an easy slow cooker meal for bowls, tacos, or meal-prep portions.

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PREP

10 minutes

COOK

4 to 5 hours on LOW or 2 to 3 hours on HIGH

TOTAL

4 hours 10 minutes to 5 hours 10 minutes on LOW, or 2 hours 10 minutes to 3 hours 10 minutes on HIGH

YIELD

6 servings

SLOW COOKER

5 to 6 quart

SAFE TEMP

165°F for chicken

Equipment5 to 6 quart slow cooker, can opener, measuring cups and spoons, cutting board, knife, instant-read thermometer, two forks

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Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 jar (16 ounces) salsa verde
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 cup frozen corn
• 1/2 cup low-sodium chicken broth
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Juice of 1 lime, about 2 tablespoons
• 1/4 cup chopped fresh cilantro

Instructions

1. 1Add the salsa verde, chicken broth, diced onion, garlic, cumin, oregano, smoked paprika, salt, and pepper to a 5 to 6 quart slow cooker. Stir to combine.
2. 2Place the chicken breasts in the salsa mixture. Add the rinsed cannellini beans and frozen corn around and over the chicken.
3. 3Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. Begin checking the chicken at the earliest listed time. It is done when the thickest part reaches 165°F on an instant-read thermometer.
4. 4Transfer the chicken to a plate or shallow bowl. Shred with two forks, then return the chicken to the slow cooker.
5. 5Stir in the lime juice and chopped cilantro. Let the mixture stand, covered, for 5 minutes so the shredded chicken absorbs some of the sauce. Serve warm.

Allergens

No major allergens are intentionally included. Check the labels on salsa verde and chicken broth, as packaged ingredients can vary by brand.

Substitutions

Use an equal amount of Great Northern beans or pinto beans in place of cannellini beans. Boneless, skinless chicken thighs can replace chicken breasts; cook until they reach 165°F. Replace frozen corn with 1 cup drained canned corn, or omit it. If cilantro is not available, leave it out or use sliced green onions as a finishing garnish.

Storage, freezing and reheating

Refrigerate cooled leftovers within 2 hours in covered containers and use within 3 to 4 days. Freeze cooled portions in freezer-safe containers for longer storage. Thaw frozen portions in the refrigerator. Reheat until hot throughout, stirring during microwave reheating for even warming. Add fresh lime juice after reheating, if desired.