Crock-Pot® Chicken Chili
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.
Recipe by Starr | Updated on November 2, 2022
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
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
½ teaspoon dried oregano
¼ teaspoon ground cumin
salt and ground black pepper to taste
3 skinless, boneless chicken breasts
Directions
Step 1
Mix 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.
Step 2
Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
Step 3
Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
Editor's Note:
Please note the differences in ingredient amounts and yield when using the magazine version of this recipe.
Nutrition Facts
Per serving: 386 calories; total fat 3g ; saturated fat 1g ; cholesterol 37mg ; sodium 1338mg ; total carbohydrate 63g ; dietary fiber 11g ; total sugars 7g ;
protein 29g ; vitamin c 8mg ; calcium 160mg ; iron 6mg ; potassium 1095mg
