Monday, February 22, 2016

Slow Cooker Salsa Verde Chicken Chili

I love a good piping bowl of Chili and I love mixing things up when it comes to how I make this tasty food. Today I decided on a White Chicken Chili. I also find that Chili tastes best when made in the Slow Cooker. The longer it simmers, the better, in my opinion. This recipe is healthy, easy, and only 6 ingredients!

Slow Cooker Salsa Verde Chicken Chili
Serves 4
Cal 245, Carbs 23, Fat 5.5, Fiber 5.2, Protein 25.7

16 oz. boneless skinless chicken breasts
1 tsp. garlic powder
1 tsp. chili powder
2 cans green chili enchilada sauce
1 can great northern beans, rinsed
1/4 cup picked jalapenos
Any additional toppings of your choice

Arrange chicken in bottom of slow cooker. Season with garlic and chili powder. Add in the remaining ingredients. Cover and cook on low 4-6 hours.

Before serving remove chicken from slow cooker and shred. Return back to the slow cooker. Stir, and serve with any other toppings of your choice. Enjoy!


  1. I love my slow cooker and I have everything needed for this recipe. Pinned! Thanks for sharing your recipe! (Visiting from Wonderful Wednesday Blog Hop)

    ~Taylor-Made Homestead~

  2. My family would love this...and I also love the slow much easier. Thanks for sharing with the Thursday Blog Hop!

  3. Wow! Does this look great & I am all about the slow cooker! Thanks for sharing at #HomeMattersParty


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