When the pain of thinking up another meal to cook for dinner strikes again (we’ve all been there!), it’s time to consider this Creamy Crock Pot Salsa Verde Chicken. Chocked full of tender chicken, spicy salsa verde (green salsa), and black beans in a creamy sauce, I’m going to surprise you with how fast this dinner goes into the crock pot.

Crock Pot Salsa Verde Chicken in a white round bowl with sliced scallions and chopped cilantro on top.

Well, here I am turning to another crock pot recipe to help make my weeknight dinners a little easier. I mean, why not? 

This Crock Pot Salsa Verde Chicken recipe is my latest attempt to use up a package of chicken before it spoiled in the fridge. And let me tell you, I nailed this recipe!

Let me first give a great big thanks to the stocked pantry I keep, where I was able to quickly grab the ingredients I needed for the recipe I was dreaming up as I hustled to get dinner in the crock pot one day a few weeks ago. 

Crock Pot Salsa Verde Chicken served over rice in two white round bowls.

I love cooking this way, in its almost haphazard manner of pulling ingredients together in a way that creates an incredible meal.

I give you a loose list of ingredients below but you can certainly add or remove anything you’d like from the list to customize your crock pot salsa chicken.

The ingredients for Crock Pot Salsa Verde Chicken are laid out in bowls on a white marble counter.

Ingredients

Here’s the basic grocery list for this crock pot chicken recipe. Be sure to keep scrolling down to the recipe for the full Ingredients list and full printable recipe card!

  • Boneless skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • Ground cumin
  • Garlic powder
  • Black beans
  • Salsa verde 
  • Low sodium chicken broth
  • Cream cheese
  • Heavy cream
  • Chopped fresh cilantro
  • Sliced scallions
Crock Pot Salsa Verde Chicken in a white round bowl with sliced scallions and chopped cilantro on top.

How to Make This Creamy Crock Pot Chicken Recipe

These are the basic steps to make my salsa verde chicken recipe. Be sure to keep scrolling down to the recipe for the full Instructions list and full printable recipe card.

The boneless skinless chicken thighs have been added to the crock pot and sprinkled with salt, pepper, garlic powder, and ground cumin.

STEP 1: Add the chicken to a large crock pot. Sprinkle with Kosher salt and freshly ground black pepper, the ground cumin, and the garlic powder. Add the black beans, salsa, and chicken broth to the pot and mix the chicken into the sauce. Nestle the chicken into the sauce before covering the crock pot.

All of the ingredients for Crock Pot Salsa Verde Chicken have been added to the crock pot.

STEP 2: Cook for 4 hours on LOW. Pull the chicken from the pot and shred the chicken in a large bowl into bite-size chunks with 2 forks. Leave the crock pot on the low setting.

The shredded Crock Pot Salsa Verde Chicken is being added back to the sauce in the crock pot.

STEP 3: Return the chicken to the pot and mix it into the sauce and stir the cream cheese into the salsa chicken mixture.

STEP 4: Cover the pot and allow the cream cheese to warm up for a few minutes. You can loosen the mixture, if needed, with a little heavy cream before serving.

Cream cheese has been added to the crock pot full of Crock Pot Salsa Verde Chicken.

How to Serve Salsa Verde Chicken

You certainly go in a few different directions for how to serve salsa verde chicken! Let chat about them here.

First, a fantastic way to round out this salsa chicken recipe is to set the creamy chicken on top of a bed of rice. White rice, brown rice, cilantro lime rice – it doesn’t matter! 

A fork is holding some of the Crock Pot Salsa Verde Chicken.

I also love this chicken tucked inside baked enchiladas smothered with extra salsa verde and a layer of melty cheese. I mean, come on!

If you’re in a real pinch for time, grab your favorite taco shells or tortillas and make tacos with this salsa chicken. Simply add all of your favorite taco toppings and easily make the best tacos ever!

Crock Pot Salsa Verde Chicken in a white round bowl with sliced scallions and chopped cilantro on top.

Crock Pot Salsa Verde Chicken

Yield: about 8 servings
Prep Time: 15 minutes
Cook Time: 4 hours 15 minutes
Total Time: 4 hours 30 minutes

Crock Pot Salsa Verde Chicken is a fantastic way to change up your weeknight dinner plans. Pull out your crock pot and the 7 ingredients needed to make this fabulous dinner. Serve it over rice or tuck the chicken into the best chicken enchiladas ever!

Ingredients

For the chicken:

  • 1 ½ to 2 lbs boneless skinless chicken thighs, trimmed of most of the excess fat
  • Kosher salt and freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup salsa verde (any kind of store-bought is fine)
  • ¼ cup low sodium chicken broth
  • 3 oz cream cheese, cut into small cubes
  • 1 tbsp heavy cream, if needed (see Instructions)

For serving:

  • Chopped fresh cilantro
  • Sliced scallions

Instructions

  1. Place the chicken thighs on the bottom of an 8 quart crock pot. Sprinkle with about 1 ½ teaspoons Kosher salt and ½ teaspoon black pepper, the ground cumin, and the garlic powder. Add the black beans, salsa, and chicken broth to the pot and mix the chicken into the sauce, making sure to nestle the chicken into the sauce before covering the crock pot.
  2. Cook for 4 hours on LOW. Transfer the chicken from the pot to a large bowl and shred the chicken into chunks with 2 forks. Leave the crock pot on the low setting.
  3. Return the chicken to the pot and mix it into the sauce. Stir the cream cheese cubes into the chicken mixture, cover the pot, and allow the cream cheese to warm up for about 4 or 5 minutes, stirring occasionally to help it melt.
  4. Stir in the heavy cream, if needed, and continue to cook with the crock pot cover on for 2 minutes. Serve over white or brown rice with cilantro and scallions sprinkled on top.

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