Craving a warm and hearty meal that practically cooks itself? Look no further than this Slow Cooker White Bean Chicken Chili Verde! Bursting with the vibrant flavors of Mexican cuisine, this dish combines tender chicken, creamy white beans, and zesty salsa verde for a comforting bowl of goodness. Perfect for busy weeknights or cozy weekends, this recipe promises to be a family favorite that will have everyone asking for seconds. Ready to discover how to create this delicious chili with minimal effort? Let’s dive in!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cans white beans, drained and rinsed
- 1 jar salsa verde
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup chicken broth
- Fresh cilantro for garnish
Instructions
- Prepare the chicken breasts by patting them dry with paper towels and seasoning generously with salt, pepper, cumin, and chili powder on both sides.
- Chop the onion into small, uniform pieces and mince the garlic cloves finely to ensure even distribution of flavor throughout the chili.
- Place the seasoned chicken breasts at the bottom of the slow cooker as the first layer, creating an even base for the other ingredients.
- Add the drained and rinsed white beans around and on top of the chicken breasts, distributing them evenly.
- Sprinkle the chopped onions and minced garlic over the beans and chicken to infuse aromatic flavors during cooking.
- Pour the entire jar of salsa verde over the ingredients, ensuring complete coverage and adding the signature verde sauce flavor.
- Gently pour the chicken broth around the sides of the slow cooker to maintain moisture and prevent ingredients from sticking.
- Cover the slow cooker and set to low heat, allowing the chili to cook slowly for 6 hours, which will tenderize the chicken and blend the flavors.
- After 6 hours, carefully remove the chicken breasts and shred them using two forks, then return the shredded meat back to the slow cooker.
- Stir the shredded chicken into the beans and sauce, allowing it to absorb the remaining liquid and flavors for an additional 10-15 minutes.
- Taste and adjust seasoning with additional salt, pepper, or spices if needed to enhance the overall flavor profile.
- Serve hot in bowls, garnishing generously with fresh chopped cilantro for a bright, fresh finish.
Tips
- Seasoning is Key: Don't skimp on seasoning the chicken! Generously sprinkle salt, pepper, cumin, and chili powder to ensure every bite is packed with flavor.
- Layer Wisely: Start with the chicken at the bottom of the slow cooker to allow it to soak up all the delicious juices and flavors from the other ingredients.
- Quality Salsa Verde: Choose a high-quality salsa verde for the best flavor. You can also make your own if you’re feeling adventurous!
- Adjust Consistency: If you prefer a thicker chili, you can reduce the amount of chicken broth or let it cook uncovered for the last 30 minutes.
- Shred with Care: After cooking, allow the chicken to cool slightly before shredding. This will make it easier to handle and help retain moisture.
- Garnish for Freshness: Don’t forget the fresh cilantro! It adds a burst of color and a refreshing taste that elevates the dish.
- Make it Ahead: This chili is perfect for meal prep! Make a batch at the beginning of the week for easy lunches or dinners.
- Serve with Sides: Pair your chili with tortilla chips, rice, or warm tortillas for a complete meal that everyone will love.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 85mg
