Go Back
Print Recipe
No ratings yet

Slow Cooker Verde Chicken Chili

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! 
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Calories: 391kcal
Author: Christina

Equipment

  • 4 quart or larger slow cooker

Ingredients

  • 1 Tablespoon cornstarch + 1 Tablespoon water
  • 3 boneless skinless chicken breasts about 1.5 – 2 lbs total*
  • 1 small onion chopped
  • 1 4-ounce can diced green chilis
  • 1 jalapeño seeded and diced*
  • 2 15.5 ounce can white beans drained and rinsed*
  • 1 15-ounce can corn drained and rinsed*
  • ¾ cup salsa verde
  • 1 ½ cups low-sodium chicken broth*
  • 1 lime zested and juiced
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 ½ teaspoons cumin for that chili taste!
  • 2 ounces brick style cream cheese about ¼ cup, cut into pieces
  • optional for serving: cilantro shredded cheese, avocado, chips

Instructions

  • Mix together the cornstarch and water in a small cup. Add all the ingredients (including the cornstarch mixture) except the cream cheese to the slow cooker. Give everything a stir as best you can to mix. Cook on low for 6-7 hours or high for 3-4 hours.
  • Remove the chicken and shred into pieces, then add the chicken back to the slow cooker, and give it a big stir. Stir in the cream cheese until fully melted. Cover the slow cooker and cook for an additional 10 minutes.
  • Serve warm topped with fresh cilantro, shredded cheese, avocado, and/or chips. Store leftovers in a container in the refrigerator for up to 1 week. Reheat as desired.

Notes

  1. Freezing Instructions: This chicken chili freezes perfectly. Allow the chili to cool, place in an airtight container or bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and heat as desired.
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.

Nutrition

Calories: 391kcal | Carbohydrates: 60g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 868mg | Potassium: 1393mg | Fiber: 12g | Sugar: 7g | Vitamin A: 468IU | Vitamin C: 17mg | Calcium: 197mg | Iron: 7mg
QR Code linking back to recipe