Easy Salsa Verde Chicken and Rice (Slow Cooker)

This post was last updated on November 2, 2022 by India

Easy Salsa Verde Chicken and Rice needs only 3 ingredients and comes together in less than 5 minutes in the slow cooker! It’s the ultimate crock pot dump dinner.

Let me introduce you to possibly the easiest crockpot dump dinner ever that is so tasty, filling, and pretty healthy! This salsa verde chicken and rice only needs three main ingredients and takes about 5 minutes to throw together. We’ve been making this salsa verde chicken and rice for years! This recipe never fails to disappoint when we want a home-cooked meal, but don’t actually have time to do any home cooking. As a new mom working full-time, that’s how I’m feeling most days! This recipe is naturally gluten free and easily dairy free. 

Ingredients in salsa verde chicken and rice 

My secret ingredient for making this dish so easy yet flavorful? Jarred salsa verde. This green goodness adds so much flavor for zero effort. Read on for everything you need for this recipe, including optional ingredients to bump the delicious factor up a few notches:

• Chicken. I like boneless skinless chicken breasts. They’re easy to throw into a slow cooker and fall apart for easy shredding. 
• Wild rice blend. Lundbergs is my preferred brand, but any wild rice blend should work. The wild rice blend gives a great texture and holds up well in the crock pot. I do not recommend using other types of rice. White rice will completely disintegrate and brown rice will also get too mushy. 
• Salsa verde. Herdez is my favorite salsa verde brand, but any salsa verde will do! Just make sure it’s not one with avocado or labeled creamy.
• Cheese (optional). A layer of melty cheese on top makes this so cozy and comforting. If you’re dairy free, use your favorite dairy free shredded cheddar cheese or leave it out; it will still be delicious!
• Sour cream (optional). Sometimes I like to mix in a generous helping of sour cream right before serving to make this chicken and rice creamy and decadent without any condensed soups. 
• Cilantro (optional). If you’re motivated, a fresh sprinkle of cilantro on top before serving adds a delicious herby finish to this dish.
• Lime (optional). Often times I squeeze a fresh lime over the salsa verde chicken and rice to brighten it up and add a bit of acidity. I’ll also use jarred lime juice if I don’t have any fresh limes.
• Hot sauce (optional).  I can’t resist adding a few dashes of green Cholula Green Pepper hot sauce to spice it up a bit. Either use a different hot sauce or omit if you don’t like it spicy!

How do you make salsa verde chicken and rice In the crock pot? 

This recipe literally takes 5 minutes to throw together. Simply dump the salsa verde in the crockpot, mix in the rice, and nestle in the chicken breasts. Cook on high for 3-4 hours. When the chicken and rice are cooked, shred the chicken, add the lime juice and sour cream (if using) and stir. Add the shredded cheese, put on the lid while it melts, and you’re done! If you want to sprinkle with the cilantro, you’ll add it right before serving once the cheese has melted. It’s such an easy, flavorful meal.

I have a nonstick crockpot and have never had an issue with rice sticking to the bottom. If you don’t have a nonstick crockpot, I’d suggest a generous spray of oil so the rice doesn’t stick. 

Frequently Asked Questions

Can you make this in the instant pot? 

Unfortunately, I can’t figure out the right cook times! When I’ve tried making this in the instant pot, it either resulted in crunchy rice (gross) or completely mushy rice (also gross). I haven’t figured out a way to make sure the chicken is cooked through without overcooking the rice. If you find a way to make it work, please leave a comment below!

Can I cook this on low in the crockpot? 

I do not recommend cooking this on low in the crockpot. Whenever I’ve tried cooking on low in the slow cooker, my rice always ends up undercooked and crunchy. You could try with brown rice or white rice, but I think those would both overcook and turn into mush. 

How to store salsa verde chicken and rice 

Store leftovers in an airtight container in the fridge for up to 4 days. I love using my glass Snapware containers for storing leftovers. 

How do you reheat salsa verde chicken and rice? 

This reheats so easily in the microwave! Simply warm it on high for about 2 minutes.

LIKE THIS RECIPE? CHECK OUT THESE OTHER easy slow cooker recipes:

• Slow Cooker Chicken Tinga
• Honey Habanero Chili
• Chicken Tinga Tacos
• Gluten Free Chicken Tikka Masala Meatballs 

DID YOU MAKE THIS Easy Salsa Verde Chicken and Rice RECIPE?

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