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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…

Crockpot Salsa Verde Chicken Recipe

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.

Crockpot Salsa Verde Chicken Recipe




Salsa Verde Crockpot Chicken Recipe

  • Author:
  • Yield: 6 servings


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!


  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.

Crockpot Salsa Verde Chicken Recipe

Jill Petrush RodgersJill 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.


  • Jen L. says:

    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!

  • Anna says:

    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!

  • melinda says:

    I would love to try this recipe. One question though—do you stir the cream cheese into the rest of the ingredients before serving?

  • Jackie says:

    Can I cook this on high for half the time? Excited to try!!

  • Laura says:

    Can you cook it longer than 6 hours? I leave for work at 6, home by 4.

    • Kelly says:

      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!

  • Debbie S. says:

    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.

    • Kelly says:

      The missing sauce is a long story and I’m hoping to replace the pic asap. I promise that it’s delicious as-written.

  • Sunshine says:

    I’m not a fan of canned corn. Has anyone made this frozen corn? If so, did you throw it in frozen and at the start of cooking? Did it come out okay?

    • Sunshine says:

      Sorry, that should read… Has anyone made this WITH frozen corn?

      • Kelly says:

        I think frozen corn would be great. I’m making this recipe again this week and that’s what I’m planning to use.

      • Jill says:

        Yes, I actually made this recipe for my daughter’s bridal shower and realized too late that I was out of canned corn. I added frozen corn in its place, right out of the freezer and it worked just as beautifully as with canned corn. This is my favorite pot luck recipe now 🙂

    • Tracie says:

      Yes you can substitute frozen corn! Just add it at the beginning like you would the canned corn. I don’t like canned corn either! I’ve alsso made it with a regular red salsa! it turns out delicious!

  • Becki says:

    Do you cook it longer if the chicken breasts are frozen?

  • Carmen says:

    Can I ask which model of slow cooker you bought that has a timer? I have been on the look out for one. Thanks!

  • Joanna says:

    Is it necessary to add cream cheese, what is it for..to thicken sauce?

  • Stacy says:

    Just tried this today and it was absolutely delicious! I’m a cheese addict so I added a bit of shredded cheese with the cream cheese but I really don’t think it was necessary.

    I put it on high and it cooked in 3 hours.

    This was one of the easiest crock pot dishes I’ve made. I didn’t expect it to be so good but i was very pleasantly surprised.

    This will be made often!

  • Kelsie says:

    Is it at all possible to add a “print” button to your recipe(s)? I’m trying to get organized for back to school and my plan was to print out all the recipes I’m going to use…..a button would be so much easier than copy/pasting into Word. Thanks for the great crock pot recipes, I can’t wait to try some!

  • Kelsie says:

    Is it at all possible to add a “print” button to your recipe(s)? I’m trying to get organized for back to school and my plan was to print out all the recipes I’m going to use for my binder…..a button would be so much easier than copy/pasting into Word (unless I’ve overlooked it somewhere??). Thanks for the great crock pot recipes, I can’t wait to try some!

  • Diego says:

    In addition to the print button, could you have a download button too? I’m saving these and only want the text. Thanks.

  • Linda says:

    I am printing up some of your recipes now to make a few tomorrow (freezer cooking). Although my hubby doesn’t care for black beans, I’m going to try it anyway, then have his refried beans on the side for him! Again, hoping it is okay to use the boneless skinless thighs instead of breasts. We are hooked on them and they have been running on sale a LOT lately! (Greenwise at Publix, even!) Thanks again for sharing!!

    • Kelly says:

      Thighs should be OK. The only thing tricky about the beans is that they’re part of the final sauce and it will be difficult to pick them out. The sauce is the best part!

  • Dean says:

    My question comes from laziness, don’t want to clean up.
    Can I just put the full freezer bag into the crockpot and cook it?
    I use the plastic liners for easy clean up, but can’t you just put the bag in the crockpot?
    Has anyone tried this?

  • Tracie says:

    I make this one too! I don’t use the cream cheese though. My husband and I love this over white rice with a touch of plain greek yogurt and a bit of grated sharp cheddar cheese.

  • Tanya says:

    I made this today, and my husband loved it! Because I had it in a bag in the freezer, I forgot what was in it, and came back here to look up the ingredients, and I was shocked at how easy it was. It’s starred in my recipe folder now so that I can make it again, and again. I used President’s Choice green salsa (I’m in Canada, and this is the best one I’ve found so far, and I’ve tried a lot!) from Superstore, and it was delicious. Thank you for the amazing recipe, Jill, and thank you for all of your wonderful recipes, Kelly! This site has helped me out immensely, and I’m happy to share the site with everyone I know!

  • Carol says:

    Made this tonight sooo good! I used chicken thighs as I find they don’t dry out like breasts do in the crock pot.

  • Jamie says:

    I’m preparing freezer meals for my husband, myself, and our 4 year old, so I split the recipe into two bags… Any idea how this will affect cook time?

    • Kelly says:

      It will depend on the size/strength of your slow cooker. If you have a smaller one (2-4 quarts), I think 6-8 hours on “low” will be OK. If yours is bigger and high-powered, I would probably do 4 hours on “low.”

  • Cristina says:

    Hi there. I’m still not sure how you do the chicken. Is it shredded or can you use the kind that’s already cooked and comes in strips (Tyson for example)? Thanks so much!

  • Cheyenne says:

    Help! I prepped (and froze) this meal ahead and it’s been in my crockpot all day. I only now realized that I wasn’t supposed to 1) freeze the cream cheese with the rest of the ingredients and 2) cook the cream cheese with the rest of the ingredients in the crockpot all day… I haven’t tasted it yet and I’m nervous. Do you think the cream cheese might have spoiled by freezing it and cooking it?

  • Kandis says:

    I made the above salsa verde chicken last week and it was a major hit!! This is definitely a new staple in our house. Thanks for sharing 🙂
    Question – The macaroni and cheese from “25 crockpot freezer meals with five ingredients or less” tasted sweet – could this be the cream cheese? Or the elbow macaroni? I followed the recipe….
    Also, how long do these meals last in the freezer? Each recipe calls to write the “use by date” on the freezer bag so, I am wondering how long you give your meals in the freezer.
    I have made three other recipes from the “25 crockpot freezer meals…” and look forward to trying them this week. So glad I found your site!

  • Kandis says:

    I found the answer to my “use by date” question – good for 3 months! Assuming that is true for all meals. Thanks!

  • Jenny says:

    Just wanted to give a shout out to Trader Joe’s salsa verde…inexpensive, VERY fresh tasting, and doesn’t have that metalicky/acidic flavor that annoys me about store-bought salsa verdes! Also while I’m at it, TJs sells bags of frozen ROASTED corn which I find adds a LOT of flavor for not a lot of $. I usually sub it in all of the Mexican/Southwest dishes that call for corn — and also sometimes in the Indian/Middle Eastern/curry-type dishes — it has blackened roast marks and a lot more depth of flavor than regular corn. Thanks for all of these great freezer meals!!

  • […] Salsa Verde Crockpot Chicken by NewLeaf […]

  • Sarah says:

    Hey Jill,

    This recipe sounds amazing! I can’t wait to try it because I love the flavors of Mexican food (black beans, corn and salsa verde). One question: is it possible to substitute something for the cream cheese? My stomach can be sensitive to certain creamier dairy products (especially cream cheese), and I wondered if something else could be used, perhaps plain Greek yogurt (which I often substitute for sour cream, given that it doesn’t upset my stomach). Any suggestions would be great! Thanks!

    • Kelly says:

      It’s worth a shot. After you add it, do a taste-test and see if it needs anything else. You can always add some honey or spices before serving, if needed.

  • Karen Stafford says:

    I am struggling to find salsa verde to buy in the UK so have decided to make my own – looking at the recipes that I have found, it is used at the end of cooking to top a piece of salmon or stir through a tbsp with new potatoes before serving for example.
    How would you suggest that I incorporate it in this recipe – I really need your help! It looks a lot thicker than the store bought sauce so I don’t even know how much to use either. Help please!
    I’m loving your recipes and have tried chicken philly cheesesteak and the lime shredded pork – both were a hit – thank you

  • Kathy says:

    I know just from reading this recipe that I will love it. I am planning on fixing it for a retreat (7 people). Would I change anything if I doubled this recipe, or would it be better to just prepare two bags, if so, would I change the cooking time? Thanks for all of your recipes as well as the entertainment of your comments and additions. Happy Cooking!

    • Hi Kathy! You should have no problem doubling this recipe, but you may still need two bags just for the volume Depending on the size of your crockpot, you may want to leave it in for eight hours. Hope that helps. Enjoy!!

  • […] Salsa Verde Chicken UPDATE: This one made it to our “YUMM!” pile. We could probably eat this one once a week and be happy. […]

  • Brandy says:

    Made this for dinner today….but when I addes the cream cheese it came to be little whilte bit in the mixture. Is it the brand of cream cheese I used or is that how it’s suppose to be. 😉

  • Joan says:

    I, too, am wondering if the chicken is shredded in the end? Or do you serve it with chunks of chicken?

  • Breanne says:

    Would it be possible to put the rice in the crockpot closer to the end and cook it all together?

  • Susie says:

    I’m making this recipe right now as we speak. I notice the sauce has liquified quite a bit. Will this resolve when I add the cream cheese?

  • Lisa says:

    Has anyone ever tried making this meal with pork chops instead of chicken?

  • Tracy says:

    Would it be possible to take this right from the freezer, and then just put it in the crock pot, no thawing? Without the bag of course.
    I need to have something that i can just toss in there and not have to remember to take out of the freezer the night before.

  • Kim says:

    I just found your recipe and made it today. Didn’t have 16 ounces of salsa verde, only 14 ounces (2-7 oz cans), so I added a 4 oz can of chopped green chilies. Also sautéed half an onion in olive oil until it was caramelized and added that in as well, just because I love onion and needed to use up a half. Otherwise made exactly as directed. It was fantastic and will be added to my rotation. Thanks so much!

  • Jen says:

    This was so yummy! The salsa verde gave it a nice kick, which is always a plus with my family. My hubby doesn’t like black beans but he didn’t complain. The cream cheese gave it an extra good flavor. I used chicken thighs instead of breasts. I even made some Spanish rice to go with it and a BBQ ranch salad. Thank you for sharing!

  • Tabatha says:

    Is there nutritional information available for this recipe?

  • Danielle says:

    Is there a way to stovetop cook this recipe as I don’t have a slow cooker at the moment

  • […] Get the recipe for Slow Cooker Salsa Verde from New Leaf Wellness […]

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