Slow Cooker Salsa Verde Chicken Chili

Published on October 31, 2015

Total Time:

3 hrs 50 mins

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• 1 pound skinless, boneless chicken breast halves

• 1 (1.25 ounce) package white chili seasoning

• 2 (15 ounce) cans reduced-sodium white beans, divided

• ½ (32 ounce) carton chicken broth

• 1 (16 ounce) jar salsa verde

• 1 (15 ounce) can cream-style corn

• 1 medium onion, diced

• 1 ½ cups chopped celery

• 1 (4 ounce) can fire-roasted diced jalapenos, drained

• 1 (4 ounce) can fire-roasted diced green chiles, drained

• ½ teaspoon minced garlic

• 1 teaspoon minced fresh cilantro

1. Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

2. Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.

3. Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

I Made It

Nutrition Facts (per serving)

311Calories4g Fat46g Carbs25g Protein

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Nutrition FactsServings Per Recipe6Calories311% Daily Value *Total Fat4g5%Saturated Fat1g3%Cholesterol41mg14%Sodium2020mg88%Total Carbohydrate46g17%Dietary Fiber25g89%Total Sugars9gProtein25gVitamin C21mg104%Calcium31mg2%Iron2mg9%Potassium380mg8%

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