Slow Cooker Salsa Verde Chicken Chili
This slow cooked chicken chili is spiced up with delicious salsa verde!
Nick used to travel to San Diego for work a few years ago and while in San Diego, he fell in love with salsa verde. So I started saving different recipes that use salsa verde. And this one was definitely high up on our list to try because we love a chicken chili. This was a fabulous recipe that we kept pretty similar to the original with the exception of omitting sweet potatoes because none of us really like them very much. In my opinion, this was fantastic without the extra starch in there.
What You Need:
2 chicken breasts, sliced lengthwise for 4 thinner breasts
1 jar (16 oz) salsa verde
2 cups chicken broth
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper
1 tsp. chili powder
2 tsp. cumin
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
Sour cream, for serving
Avocado or guacamole, for serving
Directions:
In a slow cooker, add salsa, broth, salt, pepper, cayenne, chili powder, and cumin. Stir to combine.
Add chicken breasts and make sure they are covered by the liquid.
Cover and cook on HIGH for 4 hours or LOW for 6 hours.
30 minutes before the end of cooking time, remove chicken and shred.
Add chicken with black beans and pinto beans to the slow cooker. Stir.
Cook on HIGH for an additional 30 to 45 minutes.
Serve topped with sour cream and avocado.
Recipe from Miz Helen’s Country Cottage