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Slow Cooker Chicken Chili Verde

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!
chicken chili verde in gray bowl

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?!

jar of salsa verde

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.

step by step making green chicken chili in slow cooker

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!

slow cooker with chicken chili verde

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

chicken chili verde in large gray bowl with rice and cilantroRelated Recipes

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
chicken chili verde in large gray bowl with rice and cilantro

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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 217 kcal

Equipment

  • Slow Cooker

Ingredients
  

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

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
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

 

One Comment

  1. 5 stars
    This is really good. Simple, easy and fast. Topped with chopped cilantro and minced onion and paired it with rice. Will make sure I have this green salsa on hand when cravings call. Thank you for the recipe.

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