I had tried making many different versions of a green chicken chili many times, but they never turned out just exactly like I wanted them too. But I think I’ve finally found the trick! Keep it super simple, use flavorful chicken thighs, and most importantly, find a good quality salsa verde! When you use a good salsa, then the work is essentially done for you!
And speaking of keeping it simple, my newest obsession is this
lazy smart way to chop up onions, garlic and more. Just toss them in this ninja chopper and they are ready to go in your soup in just a few seconds. Plus then your hands don’t end up smelling of your dinner for the rest of the day! I’ve been using mine several times a week so I feel it was more than worth the minimal investment.
I haven’t found a super easy trick for getting corn off the cob yet, though, so if you have a tip there I’m all ears (get it?! I’m sorry..I couldn’t resist). I guess you could use a good quality frozen corn instead or you can do as I do and get your teenager to take care of it for you.
Open the jar of salsa and that’s pretty much the extent of it. Everything goes into the slow cooker right along with some broth and dinner will be ready when you are!
Shred up the chicken when the soup is done and it’s time to load it up with your favorite chili topping. I suggest some sweet potato chips or tortilla chips, sour cream, cheese and fresh cilantro!
- 1 pound boneless skinless chicken thighs
- 4 ears corn on the cob
- 1/4 of a sweet yellow onion
- 3 garlic cloves
- 15 oz canned white beans, drained and rinsed navy or kidney
- 8 oz jarred salsa verde
- 2 cups chicken broth
- chips, sour cream, cheese and cilantro for garnish optional
Add chicken to slow cooker
Using sharp knife, remove corn kernels from cob
Peel onion and garlic and finely dice (or use food chopper)
Add all remaining ingredients except for garnishes to slow cooker
Cover and cook on high for 3-4 hours or low for 6-8
This recipe was made using a 4 quart slow cooker
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