Creating this Slow Cooker Green and White Chicken Chili
Every time I make a
slow cooker meal my fiancé and family always grab seconds and request me to make it again! Slow cooker or crock pot meals are a simple way to impress others and they make they chef look GOOD.
The prep work for this chili is easy thanks to several pantry staples such as beans, chicken and seasonings.
Plus, using the slow cooker is such a time saver. Throw all the ingredients in the pot at noon, and have dinner ready at 6pm…that’s a win win for you and your family.
I love curling up on the couch with a big bowl of this chicken chili during Fall and Winter evenings. Nothing better than a big cozy bowl of this, a good movie and a blanket!
Additionally, it’s football season so if you have a party or tailgate to head to, this chicken chili makes enough for a crowd!
This Slow Cooker Green and White Chicken Chili is: A Hands off meal Easy clean up Healthy Uses simple ingredients All made in the slow cooker/crock pot! Ingredients you will need for green and white chicken chili:
With just a few staple ingredients and totally effortless prep, you’ll have a flavorful and satisfying soup.
Boneless, skinless chicken thigh Tomatillo salsa Sweet Potato Chicken Broth Diced Green Chilies Package of white chicken chili mix Pinto Beans Navy Beans Garlic Cumin Salt and Pepper Garnish ideas: cilantro, avocado, sour cream, Mexican cheese, finely chopped onion How to make Green & White Chicken Chili
Place your chicken thigh in the bottom of the slow cooker. Wash and cut the sweet potato in 1 inch cubes. You can leave them unpeeled too for ease!
Place the sweet potato and all remaining ingredients into the slow cooker and give it all a gentle stir.
Cook on high for 4 hours or low for 6 hours.
Shred the chicken and then when ready to eat, pour into bowls.
Garnish with cilantro, sour cream, avocado, cheese, finely diced onion, corn chips, or green onions.
If you don’t have a white chicken chili seasoning… Mix together 2 tsp. cumin, ½ tsp. paprika, ½ tsp. chili powder, ½ tsp. oregano, ½ tsp. coriander, ½ tsp. cayenne, salt and pepper to taste. Variations of this recipe: Add a jalapeno or red pepper chili flakes for extra spice Use chicken breasts if you don’t have or want thighs. 3-4 breasts. Serve with tortillas or chips Add more veggies: can add in green or red bell pepper, corn, potatoes, hominy or celery If you’d like to make this a creamy chicken chili, add in 8 oz of cream cheese and ¼ cup heavy cream at the end. This Slow Cooker Green and White Chicken Chili is: A Hands off meal Easy clean up Healthy Uses simple ingredients All made in the slow cooker/crock pot! Other chili recipes you will love: So what are you waiting for? Pour everything in your slow cooker/crock pot and let it do the magic for you!
Kroll’s Korner (KrollsKorner)
Kroll’s Korner – Healthy recipes that are simple, tasty and easy to make all made by Registered Dietitian Nutritionist Tawnie Kroll. krollskorner.com
2 lbs. boneless, skinless chicken thighs 16 oz. tomatillo salsa 1 lg. sweet potato, unpeeled and cut into 1 inch cubes 6 cups chicken broth (or vegetable broth) 1 4 oz. can diced green chiles 1 1.25 oz. package of white chicken chili seasoning mix 2 16 oz. cans pinto beans, drained and rinsed 2 15.5 oz. cans navy beans, drained and rinsed 2 cloves garlic, minced 1 tsp. cumin salt and pepper, to taste Garnish ideas: cilantro, avocado, Mexican cheese, sour cream, finely chopped onion, green onions. Add chicken thighs (or can sub chicken breasts) to bottom of your slow cooker and top with the tomatillo salsa. Then add in all 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 to large mixing bowl, shred, then return to slow cooker. (Or you can shred in your slow cooker, I just always like to take mine out!) Add the chicken back in, taste and adjust salt and pepper if desired and serve with desired toppings. You can substitute boneless, skinless chicken breasts for the chicken thighs. (3-4 chicken breasts). Serving: 1 bowl (no garnish) | Calories: 309 kcal | Carbohydrates: 28.4 g | Protein: 34.3 g | Sodium: 433.5 mg