Macro Friendly Chicken Crockpot Recipe with Salsa Verde and Black Beans
This macro friendly chicken crockpot recipe is high in protein, light on fat and easy to portion for meal prep. Lean chicken breast simmers in salsa verde with black beans and corn, and a little Greek yogurt at the end makes it creamy.
Macro Friendly Chicken Crockpot Recipe with Salsa Verde and Black Beans
Course: Main CourseDifficulty: Easy6
servings10
minutes5
hoursLean chicken breast slow cooked in salsa verde with beans and corn, finished with Greek yogurt. It is high in protein and portions neatly.
Ingredients
2 lb boneless skinless chicken breasts
1 jar (16 oz) salsa verde
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 cup low-sodium chicken broth
1/2 cup plain nonfat Greek yogurt
2 tablespoons lime juice
1/4 cup chopped cilantro
Cooked brown rice or cauliflower rice, for serving
Directions
- Combine the onion, garlic, black beans and corn in the bottom of a 6-quart slow cooker.
- Mix the chili powder, cumin, paprika and salt in a small bowl and rub it over the chicken.
- Lay the chicken breasts on top of the beans and corn.
- Pour the salsa verde and broth over everything.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours.
- Check that the chicken reads 165°F in the thickest part. Do not cook it much beyond that or it gets dry.
- Remove the chicken and shred it with two forks.
- Return the chicken to the crock and stir it into the beans and salsa.
- Turn the cooker off, wait 5 minutes, then stir in the Greek yogurt and lime juice. Adding yogurt to boiling liquid makes it curdle.
- Top with cilantro and serve over rice or cauliflower rice.
Notes
- Swap black beans for white beans or skip them to lower carbs. Divide into 6 containers with rice for meal prep. It keeps 4 days in the fridge and freezes well, though the yogurt is best added after thawing.
Why this version works
Chicken breast is the classic macro-friendly protein, but it dries out fast in a pan. The slow cooker solves that by simmering it in salsa, which keeps it moist and adds a lot of flavor for almost no fat. The result shreds easily, so you can portion it by weight and add it to bowls, wraps or salads throughout the week. Weighing the cooked chicken at the end makes tracking easy, since it loses about a quarter of its raw weight.
The beans bring fiber and extra protein, and the corn adds a little sweetness. Greek yogurt stirred in at the end replaces cream or cheese, so the sauce feels rich without the calories. It is a one-pot meal prep that makes six servings from a single pot. Reheated, it holds up well, so Thursday's lunch tastes as good as Monday's.
Ingredient notes
Chicken breasts: Weigh them raw if you track macros. Choose similar sizes so they cook evenly, or halve large ones. Pat them dry first and trim off the white fat strip.
Salsa verde: Check the label for added sugar and oil. A plain tomatillo salsa has the best numbers and the freshest taste. Look for a short ingredient list of tomatillos, peppers, onion and salt.
Black beans: Canned and rinsed saves time and cuts the sodium. Never use dried kidney beans without boiling. Plain tomato salsa can stand in if that is what you have.
Nonfat Greek yogurt: It adds creaminess and a bit of protein. Use plain, not vanilla, and full-fat if you prefer. Skip it if you are dairy-free, and finish with extra lime instead.
Lime juice: It brightens the whole pot at the end. Fresh juice tastes cleaner than bottled. Use a lime that feels heavy for its size, as it has more juice.
Tips for the best result
Do not overcook the chicken: This is the most common mistake with lean breast. Check at 4 hours on LOW, and pull it as soon as it reads 165 degrees. A thermometer is cheap and takes the guessing out of the cook.
Cool the pot before the yogurt: Hot liquid makes the yogurt split into grainy bits. Let the cooker rest for five minutes, then stir it in. Lukewarm is the temperature you want, not boiling.
Portion by weight: Divide the finished chicken and beans into six equal containers on a scale, so every serving matches your plan. Cool the whole batch for 15 minutes before you box it up.
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Swaps and variations
Use turkey breast for a leaner version, or swap salsa verde for red salsa for a different flavor. Add diced bell pepper or zucchini for more volume. For less carbohydrate, leave out the corn and use cauliflower rice. Chopped poblano peppers add a mild smoky heat.
Do not substitute chicken thighs if you are watching fat. They taste great but change the numbers and need a different portion size.
What to serve with it
Serve over brown rice or cauliflower rice, or pile it into lettuce cups and tortillas. A side of sliced cucumber or a simple cabbage slaw keeps the meal light. A spoon of salsa and a few slices of avocado finish the bowl. Pickled red onions on top add crunch and tang.
Storing, freezing and reheating
Divide into containers and refrigerate for up to 4 days. Reheat in the microwave for about 2 minutes, stirring halfway, and add a splash of broth if it looks dry. Squeeze out extra air from freezer bags to protect the flavor.
Freeze portions without the yogurt for up to 3 months. Thaw overnight in the fridge, warm gently, and stir in fresh yogurt just before eating. Add a splash of lime juice after reheating to bring it back.
Macro Friendly Chicken Crockpot Recipe with Salsa Verde and Black Beans at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless skinless chicken breasts, jar (16 oz) salsa verde, (15 oz) black beans, frozen corn
Tips for Macro Friendly Chicken Crockpot Recipe with Salsa Verde and Black Beans
Swap black beans for white beans or skip them to lower carbs. Divide into 6 containers with rice for meal prep. It keeps 4 days in the fridge and freezes well, though the yogurt is best added after thawing.
Macro Friendly Chicken Crockpot Recipe with Salsa Verde and Black Beans FAQ
How long does Macro Friendly Chicken Crockpot Recipe with Salsa Verde and Black Beans take?
Macro Friendly Chicken Crockpot Recipe with Salsa Verde and Black Beans takes 5 hours of cooking after 10 minutes of prep.
How many people does Macro Friendly Chicken Crockpot Recipe with Salsa Verde and Black Beans serve?
This recipe makes 6 servings.
What do I need to make Macro Friendly Chicken Crockpot Recipe with Salsa Verde and Black Beans?
15 ingredients, led by boneless skinless chicken breasts, jar (16 oz) salsa verde, (15 oz) black beans, frozen corn. Amounts are in the recipe card above.
