Slow Cooker Chicken Chili Verde

Highlights

• If you’ve never had a chili verde then you are totally missing out. I love a good traditional tomato based chili as much as anyone, but sometimes you need something without the tomatoes too!
• Most chili verde recipes call for a long list of ingredients, but when you look at what they are you’ll see it includes things like tomatillos, peppers, onions, etc…. the EXACT SAME ingredients that you find in a jar of salsa verde!
• If you can find yourself a high quality store bought salsa verde, you can save yourself a lot of time and create a delicious dinner that can be assembled in about 5 minutes. Why wouldn’t you make this for dinner?!

Ingredient Notes

• Because this soup is pretty basic, I chose to use chicken thighs for added flavor. I think chicken breasts would work as well if you prefer, so it’s probably worth giving it a try.
• Use a high quality salsa verde that you enjoy the taste of on it’s own. I used the Late July brand because I like that it’s mild and not super thick but if you like more spice you could go for something with a medium heat level.
• I wanted a thicker chili so I chose to add a thickener. To keep it grain-free I chose tapioca flour, but cornstarch would work well too.

Preparation Notes

• I use the tapioca flour to thicken the soup. I simply sprinkled it on the chicken and then kind of tossed it around to coat it evenly. Then when I poured the other ingredients in there were no lumps to worry about.
• The salsa and the broth go in the slow cooker and you just let it keep cooking until the chicken is done enough to shred easily
• Shred the chicken and serve up your chili!

Equipment Notes

• 4 quart or larger slow cooker

Recipe Notes

• This chili is great for serving over rice or possibly veggie noodles.
• Perfect toppings for chicken chili verde include crushed chips, diced avocado, shredded cheese, fresh cilantro and sour cream.

How To Prep Ahead

• Add ingredients to a freezer safe container or zipper bag
• Store in fridge up to 3 days or freezer up to 3 months
• Thaw before cooking

How To Store Leftovers

• Let cool completely then store in air tight containers in fridge up to 3 days
• I love using Souper Cubes for storing leftover soup in perfect portions

Related Recipes

• For a creamier version, you might enjoy Slow Cooker White Chicken Chili
• My most popular chili recipe is Slow Cooker Buffalo Chicken Chili

How To Make In The Instant Pot

• Add all ingredient to Instant Pot
• Seal and set to high pressure for 10 minutes
• Allow 10 minute natural pressure release before releasing remaining pressure
• Shred chicken before serving

Slow Cooker Chicken Chili Verde

Jennifer Draper

Yes, you can create a delicious meal like a warm bowl of tasty chili using only 4 ingredients! This Slow Cooker Chicken Chili Verde uses jarred salsa verde instead of chopping your own veggies for an amazing bowl of chili perfect for your favorite toppings!

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Prep Time 5 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 4

Calories 217 kcal

Equipment

• Slow Cooker

Ingredients

  

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• 1 pound boneless skinless chicken thighs
• 2 tablespoons tapioca flour or cornstarch
• 15 oz jar salsa verde
• 2 cups chicken broth

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Instructions

 

• Add chicken to slow cooker
• Sprinkle chicken with tapioca flour to coat
• Add salsa and chicken broth
• Cover and cook on high for 3-4 hours or low for 6-8
• Remove chicken and shred with forks
• Return to slow cooker and stir to combine
• Serve with rice, crushed chips, cheese, sour cream or as desired

Notes

• Serve over rice or veggie noodles.
• Top with crushed chips, diced avocado, shredded cheese, fresh cilantro, sour cream.
• Prep ahead!  Add ingredients to a freezer safe container or zipper bag, store in fridge up to 3 days or freezer up to 3 months, thaw before cooking
• Cool leftovers completely, store in air tight containers in fridge up to 3 days 
• I love using Souper Cubes for storing leftover soup in perfect portions

Nutrition

Calories: 217kcalCarbohydrates: 12gProtein: 24gFat: 7gSaturated Fat: 1gCholesterol: 108mgSodium: 901mgPotassium: 595mgSugar: 7gVitamin A: 692IUVitamin C: 4mgCalcium: 15mgIron: 1mg

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