This Slow Cooker Salsa Verde Chicken Chili is a delicious and easy set it and forget it meal! It only requires 10 minutes of prep time (or less) before you can walk away. Gluten free, dairy free, and you can make it Paleo by omitting the beans and corn!

Slow Cooker Salsa Verde Chicken Chili in white small bowls

Fall is my favorite season for many reasons, but I think slow cooker meals take the cake! This Salsa Verde Chicken Chili couldn’t be easier to make. It’s super versatile – make it as-is with bean and corn, or omit them for a paleo version. You could also toss in some diced sweet potatoes to bulk up the paleo version a little!

This soup will warm you right up on a chilly, rainy day…and it makes the best leftovers!

Slow Cooker Salsa Verde Chicken Chili on a red casserole

What You Need to Make this Slow Cooker Salsa Verde Chicken Chili

  • 2 lbs chicken breasts
  • 2 cans cannellini beans
  • Green pepper
  • Jalapeno
  • Canned or frozen corn
  • A jar of Trader Joe’s Salsa Verde (or any brand will work)
  • Chicken broth (use code MARY for 20% off Kettle & Fire broth! It’s the best!)
  • Cumin
  • Garlic powder
  • Onion powder
  • Coconut cream (or the thick part of a can of coconut milk)

That’s it! You could also add in a simple cashew cream if you aren’t a fan of coconut milk (just blend 1/2 cup raw unsalted cashews with 3/4 cup water until smooth). Or – if you tolerate regular dairy, feel free to use 1/2 cup heavy cream.

soup with corn, guacamole and garnish

How To Make This Easy Slow Cooker Chili

Place the chicken breasts into the bottom of the slow cooker. Add the drained and rinsed beans, diced onion, diced green pepper, jalapeño, corn, salsa verde, chicken broth, and spices to the slow cooker and stir lightly.

Cook on high for 3-4 hours or low for 8-10 hours.

Shred the chicken using 2 forks and place it back into the slow cooker. Stir in the coconut cream.

Serve topped with crushed up tortilla chips, jalapeño slices, sour cream (regular or dairy free), fresh cilantro, or whatever you would like to add! Enjoy!

soup with chili, guacamole, lemon and garnish

Looking for some other delicious slow cooker recipes? Check these out!

Dairy Free Chicken & Wild Rice Soup

Whole30 Buffalo Chicken Chowder

Paleo Mississippi Pot Roast

If you make this chili and love it, a 5 star rating and review below would mean the world! Don’t forget to share and tag me on Instagram!

*This post contains affiliate links. This means if you make a purchase using one of these links, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

collage of Salsa Verde Chicken Chili Longpin and food on white bowls

Salsa Verde Chicken Chili

This Slow Cooker Salsa Verde Chicken Chili is a delicious and easy set it and forget it meal! It only requires 10 minutes of prep time (or less) before you can walk away. Gluten free, dairy free, and you can make it Paleo by omitting the beans and corn!
5 from 12 votes
Leave a Review »

Ingredients

  • 2 lbs chicken breasts
  • 2 14.5 oz cans cannellini beans, drained and rinsed
  • 1/2 onion, diced
  • green pepper, diced
  • jalapeno, seeded and diced
  • 1 cup frozen or canned corn
  • 12 oz jar Trader Joe's Salsa Verde
  • 2 cups chicken broth
  • 1.5 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 cup coconut cream, (the thick part from a can of coconut milk)
  • Squeeze of lime juice

Equipment

  • Slow Cooker

Instructions
 

  • Place the chicken breasts into the bottom of the slow cooker. Add the drained and rinsed beans, diced onion, diced green pepper, jalapeno, corn, salsa verde, chicken broth, and spices to the slow cooker and stir lightly.
  • Cook on high for 3-4 hours or low for 8-10 hours.
  • Shred the chicken using 2 forks and place it back into the slow cooker. Stir in the coconut cream.
  • Serve topped with crushed up tortilla chips, jalapeno slices, sour cream (regular or dairy free), fresh cilantro, or whatever you would like to add! Enjoy!

Notes

You can also make this on the stove top. Simply combine all of the ingredients in a dutch oven or stock pot and bring to a boil. Reduce the heat and let it simmer for 30 minutes. Shred the chicken and enjoy!

Nutrition

Serving: 1serving, Calories: 280kcal, Carbohydrates: 10g, Protein: 35g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 661mg, Potassium: 815mg, Fiber: 2g, Sugar: 2g, Vitamin A: 221IU, Vitamin C: 29mg, Calcium: 26mg, Iron: 2mg