When the day ends and all you want is something comforting without standing over the stove, this slow cooker salsa verde chicken chili steps in like an old friend. It’s that kind of recipe that fills your home with the smell of tangy green chilies and garlic, hinting at the cozy meal to come. You might find yourself sneaking a taste, even before it’s officially dinner time.
I remember the first time I made this chili — the slow cooker bubbling away on the counter while I tried to finish a book, only to get distracted by the aroma drifting through the house. Somewhere between the soft hum of the cooker and the quiet evening light, I realized this meal was more than just food; it was a little slice of calm in a hectic week. I might’ve even forgotten to set the timer right, but the chicken still turned out tender and perfect. That’s the beauty of this recipe — forgiving, flavorful, and just a little bit magical.
- The slow cooker does most of the work, making it great for busy days or when you want hands-off cooking.
- The salsa verde brings a fresh, tangy punch that sets this chili apart from the usual tomato-heavy versions.
- White beans add creaminess and protein without overpowering the flavors.
- It’s simple — and that’s kind of the point. No fancy ingredients, just real, satisfying food.
- Because it simmers low and slow, the chicken ends up tender enough to shred easily, perfect for soaking up all those spices.
Sometimes, you just need a meal that’s reliable, and this chili fits right into that spot. It’s forgiving if you’re a little rushed or if you want to tweak the spices to your liking. Just remember, it tastes even better the next day, so don’t hesitate to make a little extra.
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Slow Cooker Salsa Verde Chicken Chili
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and flavorful slow cooker chili featuring tender chicken simmered with tangy salsa verde, white beans, and a blend of spices. Perfect for an easy weeknight meal or meal prep.
Ingredients
1 pound boneless skinless chicken breasts
1 (16 ounce) jar salsa verde
1 (15 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with green chilies, undrained
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
1 lime, juiced
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
Place the chicken breasts in the bottom of the slow cooker.
Pour the cooked onion and garlic over the chicken.
Add salsa verde, white beans, diced tomatoes with green chilies (including liquid), chicken broth, ground cumin, chili powder, dried oregano, black pepper, and salt to the slow cooker.
Stir gently to combine all ingredients around the chicken breasts.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them with two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Add chopped fresh cilantro and lime juice to the chili, stirring well.
Taste and adjust seasoning with additional salt or lime juice if desired.
Serve the salsa verde chicken chili hot, garnished with extra cilantro if preferred.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Using a slow cooker means you don’t need any special equipment beyond a basic crockpot, which makes this chili accessible even for kitchen newbies. When serving, it pairs wonderfully with a dollop of sour cream, some crushed tortilla chips, or a sprinkle of shredded cheese — but honestly, it’s great on its own. If you want to switch things up, I sometimes swap the white beans for black beans or add a handful of corn for a bit of sweetness. I haven’t tested all variations extensively, but those small changes can bring a nice twist without complicating the process.
FAQ
Can I use frozen chicken breasts? Yes, just add extra cooking time and make sure the chicken is fully cooked before shredding.
Is this recipe spicy? It’s mildly spicy thanks to the salsa verde and green chilies, but you can adjust by choosing milder or hotter salsa.
Can I make it in an Instant Pot? Probably, but cooking times and liquid amounts might need tweaking since pressure cooking differs from slow cooking.
How long does it keep? It stores well in the fridge for up to 4 days and freezes nicely for about 3 months.
If you’re craving something warm and satisfying with a little zip, this slow cooker salsa verde chicken chili is ready when you are. Save it, print it, and let it become your go-to for those nights when you want dinner waiting for you.