Prep Time
5 mins
Cook Time
25 mins


  • 1 tsp olive oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 boneless, skinless chicken breast
  • 1 16-ounce jar salsa verde
  • 2 15-ounce cans cannellini beans
  • 1 8-ounce can pinto beans
  • 2 cups chicken broth
  • 2 tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • Salt and pepper, to taste
  • 1 jalapeno, thinly sliced
  • 1 avocado, thinly sliced


  1. Preheat your rice cooker using the Sauté-then-Simmer (STS) mode.
  2. Heat the olive oil until shimmering, then sauté the minced garlic and chopped onion until softened.
  3. Add the boneless chicken breast, salsa verde, cannellini beans, pinto beans, chicken broth, ground cumin, dried oregano, and cayenne pepper. Stir to combine all the ingredients.
  4. Close the lid of the rice cooker and set it to simmer using the Sauté-then-Simmer (STS) mode. Allow the mixture to simmer and cook until the chicken is fully cooked and tender.
  5. Once the cooking cycle is complete, carefully remove the chicken breast and shred it using two forks. Return the shredded chicken to the rice cooker.
  6. Season the mixture with salt and pepper to taste, stirring well to incorporate the flavors.
  7. Serve the delicious chicken and bean stew hot, garnished with thinly sliced jalapeno and avocado.