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Slow Cooker Cheesy Green Chili
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Slow Cooker Cheesy Green Chili

Prep Time 20 minutes
Cook Time 8 hours 25 minutes
Total Time 8 hours 45 minutes
Servings 6
Calories 411kcal

Ingredients

For chili base:

  • ½ pound ground chicken
  • ½ pound ground turkey sausage
  • 1 pound tomatillos
  • 1 pepper (jalapeno, poblano, anaheim)
  • 2 cups salsa verde
  • 16 ounces canned navy beans drained and rinsed
  • 12 oz bottle beer
  • 1 teaspoon cumin
  • 1 teaspoon cilantro

For cheese sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups milk
  • 1 cup shredded cheese (I used Monterey Jack)

Instructions

  • Cook ground chicken and sausage in skilled over medium high heat until fully cooked
  • Peel the husk from the tomatillos and rinse to remove sticky residue
  • Cut off and discard the stem end and chop the tomatillos into small bite sized pieces
  • Remove ends from pepper, remove ribs and seeds if desired and chop
  • Add all chili ingredients to crock
  • Cover and cook on low for 7-9 hours
  • When chili is done prepare the cheese sauce by melting butter over medium high heat in saucepan
  • Whisk in flour to form a paste
  • Slowly stir in milk while whisking until smooth
  • Bring to a simmer for 4-6 minutes until sauce thickens enough to coat spoon
  • Remove from heat and stir in cheese until melted and smooth
  • Stir into chili and let continue to heat for another 15 minutes

Notes

I cooked this in my 4.5 quart round slow cooker on low for 8 hours

Nutrition

Calories: 411kcal | Carbohydrates: 32g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 1308mg | Potassium: 987mg | Fiber: 5g | Sugar: 11g | Vitamin A: 890IU | Vitamin C: 13.1mg | Calcium: 221mg | Iron: 3mg