Mildly spicy and packed with flavor, this Salsa Verde Chicken Chili is a weeknight winner you can make in any size crock pot — from a 2-quart mini to a 6-quart family model.
Tender shredded chicken, white beans, salsa verde, and a handful of pantry spices come together in a dump-and-go slow cooker recipe that also works on the stovetop. Minimal prep, flexible batch sizes, and a gentle heat that even picky eaters can handle.
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Featured Comment by KMeyers:
⭐⭐⭐⭐⭐
"Excellent. Even better than I expected! Very good flavor with just enough kick.”
💕Why I Love This Recipe
- Works in any crock pot — 2-quart mini or a big 6-quart, or use the stovetop if you’re in a hurry.
- Easy prep — dump, stir, and let the slow cooker do the work.
- Great flavor, mild heat — salsa verde adds a fresh, tangy kick without overpowering.
- Flexible — swap beans, bump up the spice, or double the batch for leftovers.
🐓 Ingredients
- Chicken – Shredded, precooked chicken works best (rotisserie is perfect). About 3 cups for a 2-quart crock pot; double or triple for larger pots. Raw chicken option: cook it in the crock pot first, shred, and return to the pot — full instructions are in the recipe notes.
- Salsa Verde – Use a jarred variety for convenience, or homemade if you have tomatillos on hand.
- White Beans – Precooked Great Northern, Cannellini, or Navy beans. Rinse and drain for best texture.
- Onion – Adds sweetness and depth; yellow or white both work.
- Green Chiles – For classic green chili flavor. Use mild or hot depending on your heat preference.
- Chicken Broth – Low-sodium lets you control the salt level. Adjust the amount for thicker or thinner chili.
- Pantry Spices – Cumin, chili powder, salt, and black pepper bring it all together.
👨🍳 Quick Overview: Making Salsa Verde Chicken Chili (Crock Pot or Stovetop)
Chop the onion.
Crock Pot: Add the onion, chicken, beans, salsa verde, green chiles, broth, and spices to a 2-quart or larger slow cooker (see recipe size section for scaling).
Stovetop: Cook the onion in a little oil until clear. Add all remaining ingredients.
Note: Raw chicken can be used — see the full instructions below.
Cook time: Crock pot — 4 hours on low or 2 hours on high. Stovetop — simmer for at least 15 minutes; longer gives deeper flavor.
👇 Scroll down for the printable recipe card and full step-by-step photos, or keep reading for tips and variations.
🤔 Variations and Options
Chicken – Any precooked chicken works. One pound makes 3–4 cups shredded. For raw chicken, see the next section.
Beans – This is a white bean chili (Navy, Great Northern, or Cannellini), but you can swap in red kidney, pinto, or black beans for part or all of the white beans.
Veggies – Add corn, chopped bell pepper, or extra green chiles for more green chili flavor. Other peppers work too.
Thickness – Use less broth for a thicker chili, more for a soupier consistency.
Heat level – Choose a hotter salsa, add a chopped jalapeño, or sprinkle in cayenne pepper.
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🐓 How to Use Raw Chicken
Rotisserie chicken is great here, but raw chicken works too. You have two options:
- Crock pot method – Add raw chicken to the crock pot with the other ingredients. Cook on low for about 3 hours or high for 1½ hours, then remove and shred. Return the chicken to the pot and finish cooking.
- Oven method – Bake chicken breasts or thighs in a 350°F oven until they reach 165°F (about 30 minutes). Shred and use as directed in the recipe. One pound will yield about 3 cups shredded.
↕️ Changing Crock Pot and Recipe Size
This recipe makes about 5 cups (4 servings) and works in any size crock pot — from a 2-quart mini to a full-size 6-quart.
- Mini crock pots (2–3 quarts) – Recipe as written fits perfectly.
- Small crock pots (3–4 quarts) – Works as written, or double if you want more servings.
- Full-size crock pots (6+ quarts) – Recipe as written will fill about one-third of the pot; double or triple for a full batch.
How to resize:
- Use the recipe card to change the number of servings.
- Follow the adjusted ingredient amounts in the list — instructions won’t auto-adjust.
- Cook for the same amount of time.
✅ Pro Tip: Don’t fill a crock pot more than about 75% full for even cooking. If space is tight, hold back some broth until the end. Small amounts in large pots may cook a little faster, so check for doneness early.
🥣Other Chili Recipes
Try this other popular chile recipes:
- Small Crock Pot White Chicken Chili — everybody's favorite chicken chili
- Small Crock Pot Chili — classic ground beef All-American chili in any size crock pot
- White Chicken Chili from Bone-in Chicken — an old-school version with rich flavor.
- Healthy Crock Pot White Chicken Chili — lighter, but still full of flavor.
- Pork Chili Verde — tender pork chili with a salsa verde option.
🍴 Serving Suggestions
Serve hot with toppings like:
- Fresh cilantro or parsley
- Lime wedges for brightness
- Sliced jalapeños for extra heat
- Sour cream or shredded cheese for creaminess
- Crushed tortilla chips for crunch
Great with a side of cornbread — try Old Fashioned Cornbread or Cornbread Biscuits. A green salad or steamed vegetables also work well if you want to balance the meal.
❄️ Leftovers: Storage and Reheating
Store chili in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in single-meal portions for up to 3–4 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. Add a splash of broth if it’s thicker than you like after reheating.
❓FAQ
Salsa verde is a green Mexican sauce made from tomatillos (not green tomatoes) blended with green chiles (like jalapeño or serrano), onion, garlic, and cilantro. I keep jars of salsa verde on hand for convenience.
Skip the added salt, use low-sodium broth, and rinse and drain the beans. Jarred salsas vary a lot—check the label and choose a lower-sodium brand.
This recipe works in any size crock pot, from a 2-quart mini to a 6-quart full-size. As written, it’s perfect for a mini, but you can double or triple it for larger pots.
Yes. You can bake it in the oven (350°F until 165°F, then shred) or cook it right in the crock pot, shred it, and stir it back in. Full instructions are in the “How to Use Raw Chicken” section and the recipe card.
📖The Recipe Card
Salsa Verde Chicken Chili (Any Size Crock Pot)
Ingredients
- 1 ½ to 2 cups shredded chicken - about ½ to ¾ pounds
- ½ medium onion - chopped
- 16 oz precooked white beans (Great Northern preferred) - Drained and rinsed.
- 1 to 2 cups chicken broth (low sodium preferred)
- 1 cup salsa verde
- 2 oz chopped chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Step-by-Step Instructions
- Start with 1½ to 2 cups of shredded cooked chicken.
- Chop half of a medium onion. If cooking on the stovetop, sauté the onion in a little oil over medium heat until clear.
- In a 2 quart or larger crock pot or a Dutch oven, combine the shredded chicken, the chopped onion, 16 oz. of cooked Great Northern or Navy beans drained and rinsed, 1 cup of jar premade Salsa Verde, half of a 4.5 oz can chopped chiles, 1 teaspoon cumin, 1 teaspoon chili powder, ¼ teaspoon salt, ¼ teaspoon pepper, and 1—2 cups low sodium chicken broth. Mix well.
- In the crock pot, cook on low for 4 hours or 2 hours on high. On the stovetop, bring to a light boil, cover, then reduce to a simmer for at least 15 minutes — longer for deeper flavor.
Recipe Notes
Pro Tips:
- The recipe is written for a 2-quart mini crock pot, which makes 4 servings. You may also use a 3-4 quart or full size crock pot for this size.
- A double recipe will make about 10 cups (8 servings) and needs a 3¼ quart or larger crock pot. A triple recipe makes 15 cups (about 12 servings) in a 6-quart or larger full-size crock pot.
- Use the beans you prefer, but I suggest a white bean, like Great Northern, white kidney, or Navy beans.
🐓 How to Use Raw Chicken
Rotisserie chicken is great here, but raw chicken works too. One pound will yield about 3 cups shredded. You have two options:- Crock pot method – Add raw chicken to the crock pot with the other ingredients. Cook on low for about 3 hours or high for 1½ hours, then remove and shred. Return the chicken to the pot and finish cooking.
- Oven method – Bake chicken breasts or thighs in a 350°F oven until they reach 165°F (about 30 minutes). Shred and use as directed in the recipe.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editors Note: Originally Published October 30, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Harry Glenwolde says
Great recipe but the first attempt seemed runny. I eliminated the broth and just used two cups of Salsa Verde, in other words the whole jar, as the salsa is thicker. May be a little spicy for some but here in Texas Salsa Verde is not what we call hot. Call it the Southwest version!
Catherine says
Outstanding recipe. My husband and I love All of Dr. Dan’s recipes I have tried. Great cook! Love pics of your Girls Aloha
KMeyers says
Excellent. Even better than I expected! Very good flavor with just enough “kick.”
Dan Mikesell AKA DrDan says
Hi KMeyers,
Welcome to the blog.
I was trying for a solid healthy chili with different flavor. It exceeded my exceptions, too.
Thanks for the note and rating.
Dan
Wendy Hampton says
It is cold and rainy today and Salsa Verde Chicken Chili was something I craved. I reviewed this in September and I have made it many times on the stove top since then. I just don't have the patience for a crockpot. AND it always turns out perfectly! I ran out of cumin this time so I just used oregano. And I wanted to use up some leftover brown rice, so I threw that in with some canned corn this time. It was just as wonderful as the original recipe! I always intend to freeze some, but we end up eating it in a day or so..yes, we have even had it for breakfast. Just had to thank you again for this wonderful chili. We really enjoy it!
Southern Born Class says
I tried this recipe and it was very simple, yet delicious! I added slightly more chili powder to mine though. My husband is slightly picky about some soups & chilis ad this was a winner!!!
Wendy Hampton says
I can't believe there are no reviews on this recipe! It is a wonderful filling bean dish with plenty of chicken and is just what I have been looking for. I'm gathering recipes for the cooler weather and this is a Keeper! It is great with cornbread and I enjoyed having leftovers in the fridge over several days! Thanks for posting.
Dan Mikesell AKA DrDan says
Hi Wendy,
Thanks for the note and rating. I rewrote this recipe over the last week and when I republished it, things went a bit screwy. The outcome is that after fixing that, all the comments did not transfer from the old to the new version. I looked at them and it would be a lot of work to fix and the comments were not very useful to readers. So... you get to be first.
Dan