Slow Cooker Green Salsa Chicken

This new recipe is at the top of the list when it comes to quick and easy (and tasty)! Not only is there no precooking required, but there’s no chopping either! You literally just dump a few items into the slow cooker, turn it on to cook, and – voila! – just one small set of measuring spoons left to clean.

Not to mention it was even easier to serve this finished dish over brown rice (love those little bags of the pre-cooked stuff) with a few colorful items on top. This dish was a big hit with the family. I think I’ll be doubling this recipe next time for more leftovers! :)

Slow Cooker Green Salsa Chicken on 100 Days of Real Food
Slow Cooker Green Salsa Chicken

Slow Cooker Green Salsa Chicken

No pre-cooking? No chopping? You know you want to make this easy-peasy slow cooker green salsa chicken for your family tonight! (Double it for leftovers!)
5 from 21 votes
Prep Time: 5 mins
Cook Time: 2 hrs
Total Time: 2 hrs 5 mins
Print Recipe
Servings: 6 people


  • 1 1/2 pounds chicken thighs boneless, skinless
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 15 ounce can pinto beans drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 12 ounce jar tomatillo salsa (I like Trader Joe’s brand) or other salsa verde, or about 1 1/3 cups homemade

For Serving

  • brown rice
  • Monterey Jack cheese grated
  • avocado sliced
  • sour cream
  • cilantro
  • jalapeño diced (if you like spice!)


  • Place the chicken in the bottom of the slow cooker. Sprinkle the oregano, cumin, salt and pepper on top. Pour in the beans, corn and salsa and cook on high for 3 to 4 hours or low for 6 hours. 
  • Spoon over brown rice (we used 2 bags of pre-cooked rice) and top with cheese, avocado, sour cream, cilantro and diced jalapenos.


Dairy-free if optional sour cream and cheese are omitted.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker Green Salsa Chicken
Amount Per Serving
Calories 293 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 111mg37%
Sodium 285mg12%
Potassium 370mg11%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 1g1%
Protein 20g40%
Vitamin A 105IU2%
Vitamin C 3mg4%
Calcium 25mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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51 thoughts on “Slow Cooker Green Salsa Chicken”

  1. I’d like to know if anyone has tried making this in the instant pot (with the pressure cook function) and how long they cooked it.

    1. We haven’t tried it in the Instant Pot yet, but as someone who uses theirs often, it would probably work great in there. – Nicole

  2. Haven’t tried this yet, but will because it looks good!

    Instead of bought pre-cooked rice, I bake a two pound bag of brown rice (there are recipes on the web) and freeze them in serving sizes. I do the same thing with dried pinto beans. Then I have the beans to drop into whatever I’m making and don’t have to deal with cooking brown rice every time (which takes a while).

  3. 5 stars
    This was fabulous! The only thing different I did was shred the chicken after it was done and mix it back in. I will make this over and over!

    1. 100 Days Admin

      Looks like some of our readers have used bone-in and didn’t need to adjust the time. Just keep an eye on it. – Nicole

  4. 4 stars
    Made this over the weekend and doubled the recipe. I didn’t have thighs on hand so used chicken breasts. Would have been moister with thighs, but was just fine with the breasts. 4 out of 6 of my family members enjoyed this meal. To use some of the leftovers up I made a sour cream enchilada sauce and threw the chicken mix in tortillas. Used a slotted spoon for the mix so it wasn’t so wet in the tortillas. That turned out very yummy. Might be a great way to repurpose any leftovers you have. Thanks for the great recipes!

  5. 5 stars
    Made this for our dinner last night and it was a hit! I even used my Instant Pot to make the pinto beans and the rice.

    I bought organic beans from the bulk section at Whole Foods and then followed a recipe I found online to cook them earlier in the day. Did the same with the rice. Bought it in bulk at Whole Foods and then while the chicken was finishing up in the slow cooker, I cooked the rice in my Instant Pot.

  6. 5 stars
    We loved this! Thank you, Lisa! I cut the amount of chicken in half and added diced zucchini and squash and 1/4 cup chia seeds to compensate. It was delicious!

  7. 5 stars
    This is a regular favorite in our house. loved by the whole family. So easy to throw together and tastes great over brown rice.

  8. 5 stars
    This is SO good! All 3 of my kids ask for seconds! IF there are any leftovers, they are AMAZING for lunch the next day. One of my family faves!

    1. 5 stars
      I just made it today and used boneless, skinless chicken breasts. I cooked it on high for 3 1/2 hours and it was delicious! I shredded the chicken after it was cooked and mixed it back in. I think the chicken was probably done sooner, but it hadn’t dried out. I used two cans of pinto beans because I really like them.

    1. Amy Taylor (comment moderator)

      Hi. This one is made with 1 1/2 pounds chicken thighs, boneless, skinless, not a whole chicken.

    1. The slow cook feature on the Instant Pot is not very good. I have been very disappointed with it. After doing an internet search about using in Instant Pot to replace my slow cooker I discovered that it was not recommend. So I still have both appliances in my house.

  9. Loved this flavor! I’ve been on a slow cooker binge for some weeks now and this is one of the top recipes I’ve tried so far. Keep ’em coming!

  10. This is quick and easy. we might go one step further, though, and cook the rice (3 ingredients but still processed). On a weekend, we’ll make the tomatillo salsa. Week nights, TJ’s salsa verde has fewer ingredients so we’ll use that.

    Making this now!!

  11. 5 stars
    This recipe is so yummy like so many others on this website! I followed the ingredients to a T and it is delicious! I’m sitting on the couch eating it right now. :) I did omit brown rice for quinoa and I think next time I’m going to try black beans next! Thanks for sharing Lisa!

  12. 5 stars
    Found this on your blog and asked my hubby what he thought. He said it sounds good. I made this for tonight’s supper. Had to leave it in the crock pot longer because of my work hours but tasted fine. I use my insta-pot to make a big batch of rice ahead and then bag and freeze for meals like this. Hubby said “this one’s a keeper”, so I guess we will be using it regularly during these cold months.

  13. 5 stars
    This turned out great, I added about 2lbs chicken thighs and because I have little ones I cut all meat off bones after a couple hours of cooking on high. Then I mixed my rice right in with it all. I drained it a wee bit too before adding the rice in. It was a hit served with fresh salad! Kids gave thumbs up!

  14. 5 stars
    This was one of my favorite recipes from this site! I doubled it and served it with quinoa instead of rice. There was quite a bit of liquid in the crockpot after cooking, so I spooned that out and used it in place of water to cook the quinoa which gave it so much flavor. Great recipe!

  15. 5 stars
    Our whole family loved this! Which meant not much leftover for lunches, which is our usual lunch strategy. Do you think it could be doubled easily? Need to adjust cooking time?

      1. 5 stars
        So just to clarify (because I have the same question), if I double it, do I increase the cooking time at all? (We have a large crockpot so there is room.) Thanks so much! This is one of our family favorites and we hope to make it for a large family gathering coming up…

  16. 5 stars
    I made this yesterday, and my husband and I absolutely love this!!! Just the right amount of spice, and the flavor combinations are amazing. I used chicken breasts, and it still came out perfect. This recipe will be shared and is going in our rotation. Excellent! Thank you, Lisa.

  17. 5 stars
    Very good! I just used regular salsa, and black beans instead of pintos (because that’s what I had…) and it turned out as a quick, simple, but tasteful dinner.

  18. This was one of the best and easiest meals I have made. My whole family ate it and I have a very picky daughter. I substituted the pinto beans for black beans as that is what I had. Delicious. Thanks for this one!

  19. 5 stars
    I use chicken breasts, corn, black beans and salsa. If serving for company I add low fat cream cheese block near end. My family keeps it healthy and omits the cream cheese. So easy and good. I add extra black beans.

    1. Amy Taylor (comment moderator)

      You could omit or replace by adding more corn or another favorite veggie. I’ve used mushrooms to replace beans in southwest paleo recipes.

  20. Elizabeth Ramirez

    5 stars
    This is one of my family’s absolute favorites!! Although I don’t not put corn in. Looks like a yummy addition!

  21. This sounds tasty and healthy too! OK to sub boneless skinless chicken breasts instead of the thighs? If so, how many would you recommend?

    1. 5 stars
      I made this last night with chicken breasts and it was delicious. Maybe add a little extra salsa and spice, but works fine.

  22. I make something very similar to this. I use chicken breasts and black beans instead. I also add some chopped onion and a little chopped jalepeno.

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