Slow Cooker White Bean Chicken Chili Verde

  • 2 pounds chicken breast, fat removed
  • 1 small onion
  • 2 fresh jalapenos, seeded and diced
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 2 cans green chilis (4.5 ounce)
  • 1 cup salsa verde
  • 2 cans white beans, drained and rinsed (15 ounces)
  • 1 (32 ounce container) of chicken stock
  • 1 lime, juiced
  • 1 1/2 teaspoon season salt, garlic salt, or salt based cajun seasoning
  1. Place the chopped onion, diced and seeded jalapeno peppers, and minced garlic in the bottom of your slow cooker.
  2. Top with Chicken breast and spices
  3. Add undrained cans of green chills and salsa verde
  4. Add the cans of drained and rinsed white beans and chicken broth.
  5. Let mixture simmer on low for 8 hours or on high for 4 hours.
  6. Before you serve, remove the chicken breast and shred, add the shredded chicken back to the crock pot.
  7. Squeeze lime juice into the soup and sprinkle season salt, stir, and let simmer an additional 20-30 minutes.
  8. Garnish. We added cheese, sour cream, green onion, and hot sauce to ours. Lots of options for extras!

Message Us