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chicken chili verde in large gray bowl with rice and cilantro
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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!
Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4
Calories 217kcal
Author Jennifer Draper

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: 217kcal | Carbohydrates: 12g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 901mg | Potassium: 595mg | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg