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Slow Cooker Chicken Chili


  • Author: Jodi
  • Total Time: 0 minute
  • Yield: 6 to 8 servings 1x

Ingredients

Units Scale
  • 1 (16 oz) jar salsa verde
  • 1 (10 oz) can Rotel tomatoes, mild or original
  • 2 (15 oz) cans Great Northern beans, drained
  • 1 (14.5 ounce) can chicken broth
  • 1/3 cup chopped onion
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 to 3 skinless, boneless chicken breasts (about 1 1/2 lbs)

Toppings:

  • grated cheese
  • fresh cilantro
  • sour cream
  • tortilla strips
  • avocado

Instructions

  1. Add the salsa verde, tomatoes, beans, chicken broth, onion, oregano, pepper, salt and cumin into your slow cooker. 
  2. Lay the chicken breasts on top and gently push down into the mixture.
  3. Cover and cook on low 5 to 6 t hours or on high 3 to 4 hours or until chicken shreds easily.
  4. Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir. Season with additional salt and pepper if desired.
  5. Serve with desired toppings.
  • Prep Time: 5 min
  • Cook Time: 5 to 6 hours