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Salsa Verde Crockpot Chicken Recipe


  • Author: Kelly McNelis
  • Yield: 6 servings 1x

Description

Cook fresh or freeze to cook later. Serve with Spanish rice and a salad.


Ingredients

  • 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!


Directions

  1. Place chicken breasts in crockpot. Add black beans, corn, and salsa verde.
  2. Cook in crockpot on “low” for 6 hrs or until chicken is cooked through.
  3. Add cream cheese (just throw it on top) and let sit for about 1/2 hour.

To Freeze and Cook Later

  1. 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.
  2. When ready to cook, thaw and dump into crockpot.
  3. Cook on low for 6 hours or until chicken is cooked through.
  4. Add cream cheese and let sit for 1/2 hour or until warm.