Delicious slow cooker salsa verde chicken chili in a bowl garnished with cilantro

Slow Cooker Salsa Verde Chicken Chili

ByCasey Monroe

why make this recipe

Slow Cooker Salsa Verde Chicken Chili is a great choice for busy days. It’s easy to throw together in the morning and let it cook all day. Plus, it is packed with flavor and nutrients. The combination of chicken, beans, and salsa verde creates a warm and hearty meal. You’ll love how the flavors come together in a simple, comforting dish that the whole family will enjoy.

how to make Slow Cooker Salsa Verde Chicken Chili

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 (1.25 ounce) package white chili seasoning
  • 2 (15 ounce) cans reduced-sodium white beans, divided
  • 0.5 (32 ounce) carton chicken broth
  • 1 (16 ounce) jar salsa verde
  • 1 (15 ounce) can cream-style corn
  • 1 medium onion, diced
  • 1.5 cups chopped celery
  • 1 (4 ounce) can fire-roasted diced jalapenos, drained
  • 1 (4 ounce) can fire-roasted diced green chiles, drained
  • 0.5 teaspoon minced garlic
  • 1 teaspoon minced fresh cilantro

Directions

  • Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.

  • Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

how to serve Slow Cooker Salsa Verde Chicken Chili

You can serve this chili hot, topped with fresh cilantro. It goes well with tortilla chips or warm tortillas on the side. You could also add a dollop of sour cream or shredded cheese for extra flavor. This dish is great for lunch or dinner.

how to store Slow Cooker Salsa Verde Chicken Chili

To store leftovers, let the chili cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.

tips to make Slow Cooker Salsa Verde Chicken Chili

  • For a thicker chili, mash some of the beans before adding them to the slow cooker.
  • Adjust the spiciness by adding more or less jalapenos and green chiles.
  • You can also add other veggies like bell peppers or carrots for extra nutrition.

variation

If you want a vegetarian option, you can substitute the chicken with diced tofu or extra beans. You can also use a variety of beans, such as black beans or pinto beans, in place of white beans.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just make sure to cook it longer until it reaches the right temperature.

How do I know when the chili is done?
The chili is done when the chicken is no longer pink in the center, and the juices run clear. An instant-read thermometer should read at least 165 degrees F (74 degrees C).

Can I make this chili on the stove?
Yes, you can make this chili on the stove. Just cook all the ingredients in a large pot over medium heat until the chicken is cooked through. Stir occasionally and adjust the cooking time as needed.