Salsa Verde Chicken Chili a la Crock Pot

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.

Jump to:

• 🐓The Chicken
• Salsa Verde
• ✔️Tips
• 📖Chicken Chili Recipes
• 🖼️Instructions
• 📖 Recipe

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.

My Rating

A nice solid five.

🐓The Chicken

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 1/2 hours, then remove and shred. Then place back into the crock pot to finish cooking.

Salsa Verde

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..

✔️Tips

The Beans

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.

Nutrition

This is a high protein and low-fat chili that will fit most diets with under 300 calories per serving.

Sodium

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.

Storage

Good refrigerated for 3-4 days. Good frozen for 3-4 months.

📖Chicken Chili Recipes

Ultra Simple Crock Pot White Chicken Chili

White Bean Chicken Chili

Low Fat High Taste Crock Pot White Chicken Chili

Crock Pot Southwest Chicken Chili

🖼️Instructions

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, 1/2 teaspoon salt, 1/2 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.

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📖 Recipe

Salsa Verde Chicken Chili a la Crock Pot

From Dan Mikesell AKA DrDan

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.

4.67 from 15 votes

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Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Servings #/Adjust if desired 8 servings

Ingredients

US CustomaryConvert to Metric

• 3-4 cups shredded chicken - about 1 pound3-4 cups shredded chicken - about 1 pound
• 1 medium onion - chopped1 medium onion - chopped
• 32-48 oz cooked beans - Great Northern preferred. Drained and rinsed.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.14-28 oz chicken broth - low sodium preferred. Adjust for the thickness you like.
• 16 oz salsa verde16 oz salsa verde
• 4.5 oz chopped chilies4.5 oz chopped chilies
• 2 teaspoons cumin2 teaspoons cumin
• 2 teaspoons chili powder2 teaspoons chili powder
• 1/2 teaspoon salt1/2 teaspoon salt
• 1/2 teaspoon pepper1/2 teaspoon pepper

Instructions

 

• 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, 1/2 teaspoon salt, 1/2 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.
  

Recipe Notes

Pro Tips

1. The crock pot size is 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.
2. Easy to cut in half and you can use a smaller crock pot.
3. 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.
4. Use the beans you prefer.
5. 1 pound of raw chicken will make about 3 cups of shredded chicken.
6. You can use raw chicken. Add the raw chicken breasts with all the other ingredients. Cook in high for 1 1/2 to 2 hours then remove and shred. Then add back to finish cooking.
7. This is high protein and low fat, so is an excellent fit for those diets.
8. Skip the salt and the sodium is 140 lower.
9. The serving size about 1 1/2 cup serving size. It varies a bit by the options you use.
10. Good refrigerated for 3-4 days. Good frozen for 3-4 months.

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 250kcalCarbohydrates : 28gProtein : 22gFat : 5gSaturated Fat : 1gCholesterol : 39mgSodium : 619mgPotassium : 618mgFiber : 9gSugar : 7gVitamin A : 558IUVitamin C : 4mgCalcium : 48mgIron : 3mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American

Editors Note: Originally Published October 30, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.