Slow Cooker Salsa Verde Chicken Chili

This super easy salsa verde chicken chili will delight the whole family whether eaten as a chili, a dip, or as an enchilada filling.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 3 hr 50 mins
• Calories: 311 Calories

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 (15 ounce) can cream-style corn
• 1 medium onion, diced
• 1 (16 ounce) jar salsa verde
• 1 (1.25 ounce) package white chili seasoning
• 2 (15 ounce) cans reduced-sodium white beans, divided
• 1 (4 ounce) can fire-roasted diced jalapenos, drained
• 1 (4 ounce) can fire-roasted diced green chiles, drained
• 1 teaspoon minced fresh cilantro
• 0.5 teaspoon minced garlic
• 1.5 cups chopped celery
• 0.5 (32 ounce) carton chicken broth

Recipe Instructions

Step 1

Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 2

Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.

Step 3

Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.