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Crock-Pot® Chicken Chili Recipe

Recipe by: Starr

"Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold out, because they know this will be on the menu. It's very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook6 h
  • Ready In6 h 10 m
  • 1Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
  • 2Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
  • 3Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 5 servings
  • 386 cals
  • 1 (16 ounce) jar green salsa (salsa verde)
  • 1 (16 ounce) can diced tomatoes with green chile peppers
  • 2 (15 ounce) cans white beans, drained
  • 1 (14.5 ounce) can chicken broth
  • 1 (14 ounce) can corn, drained
  • 1 onion, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 3 skinless, boneless chicken breasts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    386
    19%
  • Fat:
    2.9
    5%
  • Carbs:
    62.9
    20%
  • Protein:
    28.8
    58%
  • Cholesterol:
    37
    12%

Based on a 2,000 calorie diet

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