This slow cooker verde chicken chili is homemade, full of flavor, satisfying, and easy to make. Add all the ingredients to the slow cooker and dinner is done when you get home! Get creative with your toppings or use what you have on hand!
Make this vegetarian: Simply omit the chicken, add in an additional can of beans, and use vegetable broth.
1. Chicken: You can use either breasts or thighs for this recipe - as long as it's about 1.5 – 2 lbs total.
2. Jalapeño: If you like a bit more spice, feel free to leave a few veins/seeds.
3. Beans: I used great northern beans but feel free to use what you have on hand in any combination. I've also used pinto, garbanzo (chickpeas), and cannellini beans.
4. Corn: Either can or frozen corn can be used. Do not thaw if using frozen corn.
5. Chicken Broth: I prefer to use low-sodium chicken broth (it's easier to add salt than remove!) Reduce the salt if using regular chicken broth.
6. Cream Cheese: The brick style works best. It can be omitted all together, if needed, however the chili won't be as creamy.
Find it online: https://runlifteatrepeat.com/slow-cooker-verde-chicken-chili/