Slow Cooker Salsa Verde Chicken
boneless skinless chicken breasts
15 oz. cans black beans, drained and rinsed
low-sodium chicken broth
large bell pepper
chopped into 1/2-inch pieces
16 oz. jar salsa verde
freshly cracked black pepper
Juice of 1 lime
For serving (optional):
Cooked brown or white rice
For topping (optional):
Shredded Mexican cheese
Light sour cream or plain yogurt
Combine all ingredients (besides serving and topping ingredients) in a slow cooker. Stir to combine. Cook on high for 3-4 hours or low for 6-8 hours.
Once chicken is fully cooked, remove from slow cooker and shred with two forks. Place shredded chicken back into the slow cooker with sauce, stir and cook on low for 15 more minutes.
Serve heaping spoonfuls over cooked rice or warm tortillas.
Top with desired toppings (see ideas above).
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