Slow Cooker Green and White Chicken Chili is an easy and healthy meal to make for your family. Garnish with delicious toppings such as sour cream, fresh cilantro, and avocado to dress up this flavorful soup!
Add chicken thighs (or chicken breasts) to the bottom of your slow cooker and top with the tomatillo salsa.
Add in all of the remaining ingredients (except garnish ideas) and gently stir.
Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Remove the chicken and place on a large cutting board or in a mixing bowl, shred, then return to slow cooker. (You can shred in your slow cooker, I just find it easier to shred it once it's out).
Taste and adjust salt and pepper if desired and serve with desired toppings! Enjoy!
You can substitute boneless, skinless chicken breasts for the chicken thighs. (3-4 chicken breasts).Freezer friendly: let cool and then freeze. Defrost the night before you want to serve it. Pro tip: use your stand mixer fitted with the flat beater attachment to shred your chicken in 30 seconds! Keep an eye on it because it shreds FAST using this method.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.