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Slow Cooker Green Chicken Chili

If you're looking for something a little lighter but still packed with flavor, this green chili is your answer! It's zesty, slightly spicy, and the white beans make it super filling. Plus, it's a nice break from the traditional red chili everyone expects!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2½ pounds boneless skinless chicken breasts
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 4-ounce cans diced green chiles
  • 1 16-ounce jar salsa verde
  • 3 15-ounce cans white beans (Great Northern or cannellini), drained and rinsed
  • 3 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper optional, for extra heat
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup fresh cilantro chopped
  • Juice of 1 lime

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the diced onion, minced garlic, green chiles, salsa verde, white beans, and chicken broth to the slow cooker.
  3. Sprinkle in the cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper. Stir gently to combine, making sure the chicken is submerged in the liquid.
  4. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
  6. Stir in the fresh cilantro and lime juice. Taste and adjust seasonings if needed.
  7. Serve hot topped with shredded Monterey Jack cheese, avocado slices, sour cream, and tortilla chips for dipping.