When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.

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  • Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

Cook's Note:

Vegetables can be fresh or frozen. Adjust cooking time accordingly.

Partner Tip

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

Nutrition Facts

370 calories; 7 g total fat; 62 mg cholesterol; 1125 mg sodium. 48.8 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/03/2013
This was great quite spicy.....quite thick also......I added an extra can of chicken broth.....couldn't find anything but a large container of vegetable broth....so I used chicken.....I have to be careful not to have it too spicy or my wife won't eat it.....added cheddar cheese to the bowl and this was a recipe I will make again....very easy....very easy to eat!! Read More
(14)

Most helpful critical review

Rating: 3 stars
04/07/2014
Chile Chicken Chili Haiku: "Guess we're of the few. Salsa verde overwhelmed. But easy to make." The salsa verde really took over this entire crockpot of chili making it less than enjoyable for us to eat. I followed the recipe exactly except using a can of crushed tomatoes instead of puree (close enough if not same) homemade chicken stock instead of veg broth and a chicken that I'd cooked shredded and frozen into meal-time portions ahead of time (that had produced said chicken stock.) If I made again I would saute the onions and peppers in olive oil adding garlic prior to putting in the crockpot and would sub small cans of diced green chiles instead of the salsa verde. Read More
(7)
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/03/2013
This was great quite spicy.....quite thick also......I added an extra can of chicken broth.....couldn't find anything but a large container of vegetable broth....so I used chicken.....I have to be careful not to have it too spicy or my wife won't eat it.....added cheddar cheese to the bowl and this was a recipe I will make again....very easy....very easy to eat!! Read More
(14)
Rating: 5 stars
05/03/2013
This was great quite spicy.....quite thick also......I added an extra can of chicken broth.....couldn't find anything but a large container of vegetable broth....so I used chicken.....I have to be careful not to have it too spicy or my wife won't eat it.....added cheddar cheese to the bowl and this was a recipe I will make again....very easy....very easy to eat!! Read More
(14)
Rating: 5 stars
04/25/2013
Wow! this chili is great. Easy to make with the rotisserie chicken and packed with flavor. I actually added too much cayenne pepper but my family is still eating it. I made white rice to go along with it and they like the combo. Read More
(8)
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Rating: 3 stars
04/07/2014
Chile Chicken Chili Haiku: "Guess we're of the few. Salsa verde overwhelmed. But easy to make." The salsa verde really took over this entire crockpot of chili making it less than enjoyable for us to eat. I followed the recipe exactly except using a can of crushed tomatoes instead of puree (close enough if not same) homemade chicken stock instead of veg broth and a chicken that I'd cooked shredded and frozen into meal-time portions ahead of time (that had produced said chicken stock.) If I made again I would saute the onions and peppers in olive oil adding garlic prior to putting in the crockpot and would sub small cans of diced green chiles instead of the salsa verde. Read More
(7)
Rating: 5 stars
11/08/2013
this is excellent! i left out the cayenne powder chili powder and cumin. i use mile rotel tomatos and canned corn. after picking over a roto bird for 1 dinner i shredded the rest of the bird into a large cast iron stock-pot. the slowcooker is not needed here. i used fresh red bell-pepper. this is BETTER the next day. i made some sweet cornbread and a salad. excellent stuff!! Read More
(3)
Rating: 5 stars
11/13/2013
This is very good. I was really surprised that something so easy would be this flavorful. I love it as written and I love how easy it is to change it up using whatever is in the house at the time. Very good! Thank you:) Read More
(2)
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Rating: 4 stars
11/02/2015
I added 1/2 c. cream 1-1/2 c. cheese 1 large can diced chiles and 1 head chopped cilantro. I also sautéed the onion and garlic and then added broth and remaining ingredients. Read More
(2)
Rating: 5 stars
10/12/2013
We loved it. Will make again. Read More
(2)
Rating: 5 stars
10/29/2016
The only changes I made to this recipe was to switch the beans to one can of Black beans and one can of Pinto. I also cut up fresh peppers instead of frozen. I actually won my works Chili Cook Off with this. It has great flavor and just the right level of spice. Pair with some cornbread and it is even better. Read More
(1)
Rating: 5 stars
01/05/2017
I made this according to the recipe except I couldn't find any "sweet white corn" at my grocery so I used "white shoe peg" and to this day I'm still not sure if there is a difference in the two or not? I had some friends over for New Year's Eve and everyone loved it! I will make this again! Read More
(1)