A jar of salsa verde does most of the flavoring in this crockpot chicken chili verde, giving it a tangy, mild-spicy kick. Chicken breasts cook down with black beans and corn until they shred easily into the pot.
Simple and Delicious Chicken Chili Verde
This chicken chili verde features shredded chicken cooked in a tangy green sauce made from tomatillos, green chilies, and spices. The recipe takes about 6 hours on low heat and serves 6 people.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 jar (16 oz) green salsa (salsa verde)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Prepare the Ingredients: Chop the onion and mince the garlic.
- Combine Ingredients: In the crockpot, add the chicken breasts, green salsa, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper.
- Cook: Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the pot and stir to combine.
- Serve: Ladle the chili verde into bowls and garnish with fresh cilantro and lime wedges if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 6g
- Protein: 30g
- Carbohydrates: 40g
I finish each bowl with a squeeze of lime, some crumbled cotija, and a handful of cilantro. It comes together with almost no chopping, which is exactly what I want on a busy night.
