Go Back
–+ servings

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.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 250kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 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

Instructions

  • Start with 3-4 cups of shredded cooked chicken.
    shredded chicken with beans and chili makings
  • Chop a medium onion.
    chopped onion on a chipping board
  • 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.
    adding salsa to the crock pot with other ingredients
  • Cook on low for 4 hours or high for 2 hours.
    ladle of chili over the crock pot

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 ½ hours (or low for 3 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 ½ 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.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Nutrition

Calories: 250kcal | Carbohydrates: 28g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 619mg | Potassium: 618mg | Fiber: 9g | Sugar: 7g | Vitamin A: 558IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg

© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.