Slow Cooker Salsa Verde Chicken Chili
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!
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.
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!
Looking for some other delicious slow cooker recipes? Check these out!
Dairy Free Chicken & Wild Rice Soup
Whole30 Buffalo Chicken Chowder
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!
Salsa Verde Chicken Chili
Ingredients
- 2 lbs chicken breasts
- 2 14.5 oz cans cannellini beans, drained and rinsed
- ½ 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
- ½ tsp sea salt
- ½ cup coconut cream, (the thick part from a can of coconut milk)
- Squeeze of lime juice
Equipment
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!
44 Comments on “Slow Cooker Salsa Verde Chicken Chili”
Super simple and absolutely delicious…another winning Mary recipe!! Thank you!
Thank you Laura!
This was so easy and such a hit with my whole family! I’ve had a few jars of Herdez roasted salsa verde not really know what to do with them and have been trying to clean out the pantry. We opted for heavy cream instead of coconut and it was such a filling weeknight meal without feeling gross and overly stuffed. We topped it with pepper jack cheese, chopped cilantro, and tortilla chips for a little crunch. I’ll be adding to the weekly winter rotation!
Yum – sounds amazing! So glad you enjoyed it!
This recipe is my new go to on a cold night! So good and the coconut cream gives it a little more exotic flavor. Love Love Love!
Thanks Mandy!
I’ve tried many recipes similar to this and Mary’s is by far the easiest and tastiest. I made it low carb by not adding the corn or beans and topped with sliced avocado. It was absolutely delicious!!
Thanks Mary!
Thank you! It is delicious!
Can the soup be frozen?
yes it can!
What’s the best way to dethaw after freezing?
On the stove top if you can let it thaw enough to plop it into a pot to re-cook over low / medium heat!
Mary’s recipes are the best! Loved this easy and healthy soup! Looked forward to the leftovers! I’m just starting to cook and my husband and I has loved all of Mary’s recipes!! So easy for a busy family and nutritious, too!
Thank you Laura!!
Thank you!!
I knew I was missing something as I was serving this and realized after we ate it that I forgot the cream! It was still delicious. I would add more seasoning next time, and I used a poblano instead of green bell pepper which was yummy. I stirred in the juice of a lime and chopped cilantro before serving and topped mine with avocado. I would make this again!
My whole family loved this meal and it was so easy to make! I will be making it again soon!
This was fantastic!!! Going to figure out a way to put it more into rotation!!