Crockpot Chicken Chili

4.70 (387)
⏱ 370 mins 🍽 Serves 5 🌶 tex-mex 🏷 Main course

This comforting Tex-Mex dinner is ideal for chilly days. Chicken breasts are slow-cooked with a flavourful base of green salsa, diced tomatoes with green chiles, white beans, sweet corn and aromatic spices. The long, gentle cooking yields incredibly tender chicken that shreds effortlessly into the rich, hearty chilli. It's a fuss-free meal that requires minimal preparation, making it a fantastic choice for a busy weeknight. Serve this satisfying dish straight from the crockpot for a crowd-pleasing family meal.

Crockpot Chicken Chili

Ingredients

  • 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
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 3 skinless, boneless chicken breasts

Method

  1. Combine the green salsa, diced tomatoes with green chile peppers, drained white beans, chicken broth, drained corn, chopped onion, oregano, cumin, salt, and black pepper in your slow cooker. Place the chicken breasts on top of this mixture.
  2. Set the slow cooker to Low and cook until the chicken can be shredded easily using two forks, which will take 6 to 8 hours.
  3. Take the chicken out and transfer it to a cutting board. Shred the meat completely, then stir it back into the chilli in the slow cooker.

Nutrition (per serving)

Calories386 kcal
Fat3 g
Sugars7 g
Protein29 g
Sodium1338 mg

Recipe details

CategoryMain course
Cuisinetex-mex
AuthorStarr