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Slow Cooker Salsa Verde Chicken Chili

This super easy salsa verde chicken chili will delight the whole family whether eaten as a chili, a dip, or as an enchilada filling.
Print Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Course: Dinner
Calories: 311
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 pound skinless, boneless chicken breast halves
  • 1 1.25 ounce package white chili seasoning
  • 2 15 ounce cans reduced-sodium white beans, divided
  • 0.5 32 ounce carton chicken broth
  • 1 16 ounce jar salsa verde
  • 1 15 ounce can cream-style corn
  • 1 medium onion, diced
  • 1.5 cups chopped celery
  • 1 4 ounce can fire-roasted diced jalapenos, drained
  • 1 4 ounce can fire-roasted diced green chiles, drained
  • 0.5 teaspoon minced garlic
  • 1 teaspoon minced fresh cilantro

Method
 

  1. Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
  3. Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

Nutrition

Calories: 311kcalCarbohydrates: 46gProtein: 25gFat: 4gSaturated Fat: 1gCholesterol: 41mgSodium: 2020mgFiber: 25gSugar: 9g

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