Description
A convenient and flavorful slow cooker meal featuring tender chicken thighs, tangy salsa verde, and black beans. This dish is perfect for busy weeknights, meal prep, and offers a healthy, high-protein option that is naturally gluten-free and dairy-free adaptable.
Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs
- 16 oz (450g) jar salsa verde (medium or mild heat)
- 1 tsp ground cumin
- 4 cloves fresh garlic, minced
- 1 can (15 oz / 425g) black beans, rinsed and drained
- 1/2 cup (120ml) low-sodium chicken broth
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
Instructions
- Place chicken thighs in the bottom of a 4-quart slow cooker. Add rinsed black beans on top.
- In a bowl, whisk together salsa verde, chicken broth, cumin, and minced garlic.
- Pour the sauce mixture over the chicken and beans, ensuring the chicken is mostly submerged. Stir gently to coat.
- Cover and cook on Low for 6 hours (or 4 hours if using chicken breasts) until chicken reaches 165°F and shreds easily.
- Remove chicken from the pot and shred using two forks or a hand mixer on low speed.
- Return shredded chicken to the pot and stir into the sauce. Let sit on ‘Keep Warm’ or Low for 15-20 minutes to absorb flavors.
- Turn off heat. Stir in fresh cilantro and squeeze lime juice over the top. Taste and adjust seasoning with salt or more lime if needed.
- Serve immediately in warm tortillas or over rice/cauliflower rice.
Notes
[‘Chicken thighs are preferred over breasts to prevent drying out during long cook times.’, ‘Rinsing black beans removes excess sodium and prevents a slimy sauce.’, ‘Letting the shredded chicken rest in the sauce for 15-20 minutes significantly enhances flavor.’, ‘Use fresh lime juice and cilantro at the end to maintain brightness; cooking them makes them bitter.’, ‘For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir in during the last 30 minutes.’, ‘If using chicken breasts, check at 4 hours to avoid dryness.’]
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approx. 1 cup chicke
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 6
- Protein: 28
Keywords: slow cooker, crockpot, salsa verde, chicken tacos, meal prep, gluten-free, high protein, easy dinner, healthy tacos