304 Ratings
  • 5 star values: 220
  • 4 star values: 62
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 2

Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold out, because they know this will be on the menu. It's very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese.

Starr
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

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  • Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.

  • Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

386 calories; 2.9 g total fat; 37 mg cholesterol; 1338 mg sodium. 62.9 g carbohydrates; 28.8 g protein; Full Nutrition


Reviews (224)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/02/2015
Hello everyone I am the original poster of this recipe. and i just wanted to say that I have never added a can of diced tomatoes with green chile peppers. its always just been a can of diced tomatoes and then a jar of green salsa. I dont know why that was added to this recipe.Just wanted to let you all know. thanks Glad you guys are liking it. Read More
(159)

Most helpful critical review

Rating: 1 stars
12/28/2017
Bland but healthy tasting. Read More
304 Ratings
  • 5 star values: 220
  • 4 star values: 62
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
02/02/2015
Hello everyone I am the original poster of this recipe. and i just wanted to say that I have never added a can of diced tomatoes with green chile peppers. its always just been a can of diced tomatoes and then a jar of green salsa. I dont know why that was added to this recipe.Just wanted to let you all know. thanks Glad you guys are liking it. Read More
(159)
Rating: 5 stars
02/04/2013
Fabulous! Spicy filling and healthy...not to mention easy! Kids had a hard time with the spice but after they added some cheese and crushed chips they were good to go. I used Rotel Mild tomatoes with chilis. Read More
(81)
Rating: 5 stars
06/30/2014
OMG! This is absolutely delish but I did make some changes. I used one can of garbanzos along with one can of the white beans. In addition added 2 cloves of minced garlic and doubled up on the cumin because I wanted to actually taste that smokey essence. To thicken it up a bit at the end and to add more of the salt factor I added some Queso Quesadilla. It adds an amazing background flavor along with a little creaminess. Served with sliced avocados and corn bread. Serious comfort food. Read More
(53)
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Rating: 5 stars
07/01/2013
One change - I've made this a couple of times and at the end I add either some tortilla chips about a hand-full or some cornmeal. It helps thicken it up a bit. Overall a really good recipe. My husband actually asks for it - very rare for a guy whose stock answer to the question "What do you want for dinner tonight?" is "I don't know..." I get asked to make this about once a week and I don't mind at all because this recipe is fantastic. It's also inexpensive especially if you start with dried beans use a bullion cube instead of canned broth etc. Read More
(37)
Rating: 3 stars
02/23/2013
easy but needs something Read More
(37)
Rating: 5 stars
11/24/2013
I needed something quick to throw in the crockpot and come upon this recipe. I had everything but the green salsa so I improvised with what I did have and threw in a can of ranch style beans with jalapenos. I upped the oregano to 3/4 added a packet of dry ranch and added some garlic for flavor. Put it on high for 4 hrs and came home to deliciousness! Served with shredded sharp cheddar sour cream and warm flour tortillas. It was awesome! Would recommend to anyone. I'm sure if mine was thrown together and improvised that the original version with green salsa is even more delicious. Read More
(26)
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Rating: 5 stars
02/25/2013
Very yummy! I didn't change a thing and everyone loved it. Read More
(22)
Rating: 5 stars
10/31/2014
I made this for our office 'chili cook off' Halloween party. I followed the recipe almost exactly and made a double batch. The only thing I changed was the amount of chicken broth. I used about a can and a half because I like my chili a little more chunky. I also used 'chili ready' tomatoes instead of diced with peppers (which I think are still about the same thing anyway). However mine didn't turn out like the rest of the pictures show. It's definitely more on the red side rather than white like it looks here. After adding the cheese and sour cream to my bowl along with crushed tortilla chips it looked more like the picture. I turned my crock pot on at 9pm and left it on low. At about 6:30 the next morning I stirred it up and turned it to warm. The taste- AMAZING! I was actually surprised because I've never made chili before so I didn't know what to expect. Super easy and super tasty. Mine isn't that spicy (probably because I didn't use the rotel tomatoes) but I don't prefer spicy anyway. Definitely a great recipe! Read More
(17)
Rating: 4 stars
08/03/2014
Do you need something to clear your sinuses?? This'll do it! Whew! That's some mighty tasty stuff! My general impression of this recipe is that it is an excellent and very versatile 'base' to start with; you can easily modify it with lots of different additions to make it just like you like it. The flavor and consistency reminded me more of tortilla soup than chili but the beans make it chili. It would be excellent with any kind of 'Mexican' or Tex-Mex foods like tortilla chips sour cream avocado black beans etc. or cheeses like cheddar or Monterrey jack. I admit that I'm a wimp when it comes to all things spicy-hot and I hate onions. Obviously I skipped the onions and I also used mild Rotel and only a small 7 ounce can of salsa verde. That made the spice just right for me--very tasty but not overwhelming. I love cumin and oregano so I really heaped them up in the measuring spoons. Otherwise I prepared it according to directions and loved it. Its not something I'll make once a week but I'll keep it in the recipe box to make every once in a while. It's good comfort food and incredibly easy and versatile. Read More
(14)