Just combine salsa verde, white beans, and chicken in a crock pot for great chicken chili that will be the star of any gathering. A wonderful change of pace chili that is super easy to make.
Introduction and My Rating
The weather is getting colder, and it is time for some great chili. But this super simple crock pot chicken chile is a star year-round, also.
We all love a good bowl of chili, and this one will make you smile. I have many other chili recipes, but this one is special. It has a little heat, a nice sharpness, and great flavor. Add in that it is crockpot easy, this chili is a winner in every way.
Roughly based on my Ultra Simple Crock Pot White Chicken Chili, I pulled the pepper jack cheese, added some green chilis and spices. Of course, I changed the salse from red to green.
A nice solid five.
Get your chicken any way you want. Rotisserie chicken is excellent here, but I usually just toss a couple of chicken breast in a 350° oven until done (about 30 minutes, give or take a little). 1 pound will yield about 3 cups.
You need about 3-4 cups for the standard recipe. You can use a bit more or less for your taste.
Raw Chicken Option
The easiest way to use raw chicken is to add the raw chicken with the other ingredients. Cook on low for about 3 hours or high for 1 ½ hours, then remove and shred. Then place back into the crock pot to finish cooking.
Salsa verde is a type of spicy green sauce in Mexican cuisine. It is based on Mexican green tomato or tomatillo and chili pepper. I have never had a good source of tomatilloes, it is jars of Salsa Verde for us..
I like to use white beans like great northern or navy beans but you can use the beans of your choice. I now recommend draining and rinsing precooked beans now due to the sodium.
Crock Pot Size
This needs a crock pot of 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.
This is a high protein and low-fat chili that will fit most diets with under 300 calories per serving.
If sodium is a concern for you, skip the added salt is about 140 mg per serving. Also, drain and rinse your beans will decrease the sodium some. And, of course, low sodium broth.
Good refrigerated for 3-4 days. Good frozen for 3-4 months.
📖Chicken Chili Recipes
Start with 3-4 cups of shredded cooked chicken.
Chop a medium onion.
In a 4 quart or larger crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or Navy beans drained and rinsed, 16 oz jar premade Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon pepper, and one or two 14 oz low sodium chicken broth. Mix well.
Cook on low for 4 hours or 2 hours on high.
Salsa Verde Chicken Chili a la Crock Pot
- 3-4 cups shredded chicken - about 1 pound
- 1 medium onion - chopped
- 32-48 oz cooked beans - Great Northern preferred. Drained and rinsed.
- 14-28 oz chicken broth - low sodium preferred. Adjust for the thickness you like.
- 16 oz salsa verde
- 4.5 oz chopped chilies
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- Start with 3-4 cups of shredded cooked chicken.
- Chop a medium onion.
- In a large crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or other beans drained and rinsed, 16 oz jar pre-made Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon pepper, and one or two 14 oz. cans low sodium chicken broth. Mix well.
- Cook on low for 4 hours or high for 2 hours.
- The crock pot size is 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.
- Easy to cut in half and you can use a smaller crock pot.
- Most people will want 48 oz of beans and 28 oz of chicken broth but you can adjust to your taste. Also, a bit more or less chicken is fine.
- Use the beans you prefer.
- 1 pound of raw chicken will make about 3 cups of shredded chicken.
- You can use raw chicken. Add the raw chicken breasts with all the other ingredients. Cook in high for 1 ½ hours (or low for 3 hours) then remove and shred. Then add back to finish cooking.
- This is high protein and low fat, so is an excellent fit for those diets.
- Skip the salt and the sodium is 140 lower.
- The serving size about 1 ½ cup serving size. It varies a bit by the options you use.
- Good refrigerated for 3-4 days. Good frozen for 3-4 months.
Editors Note: Originally Published October 30, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.