- 4 bone-in chicken breast halves (14 ounces each)
- 2 medium onions, chopped
- 2 medium green peppers, chopped
- 1 cup pickled jalapeno slices
- 1 can (4 ounces) chopped green chilies
- 2 jars (16 ounces each) salsa verde
- 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
- 1 cup (8 ounces) sour cream
- 1/2 cup minced fresh cilantro
- Optional toppings: shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips
- Place the chicken, onions, peppers, jalapenos and chilies in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings of your choice.
Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings if desired. Yield: 10 servings (3-1/2 quarts).
Reviews for Green Chile Chicken Chili
"This is not our favorite."
"I made this for a chili cookoff and it unanimously won "Judge's Favorite". I used an Anaheim pepper as the green pepper and omitted the pickled jalapenos all together (really not a fan of them). I think one trick to making this turn out great is using quality salsa verde. My favorite brand (seriously, could eat by the spoonful!) is Frontera - it's roasted and a little smoky and medium heat, turned out great. Like others, I also used boneless/skinless chicken breast and it was fine. Of all the chili in the contest, this was the only one that was completely devoured...which means I need to make more, I only got one serving."
"This chili is delicious! A bit of caution, though. If I had used a whole cup of the sliced pickled jalapenos, I would have had to throw it out. I used about 1/4C and it was still really hot; I had to use two cups of sour cream to cool it down. I used boneless chicken breast any it worked perfectly."
"Great flavors and texture throughout this recipe. One or two of the breasts fell apart during cooking and left a lot of little bones for a potentially unsafe meal. Never use bone in for something that does not have a clear broth and I'll use boneless breast or thigh next time."
"Very good but next time when I half the recipe I'll remember to half the jalapeños!"
"wonderful chicken chili!"
"This is one delicious chicken chili! I used boneless skinless chicken breasts and sauted the veggies in a little oil before I put them in the crockpot. I cooked in on low for 3 hours, any longer and the chicken would have been overdone in my crockpot. I omitted the jalape?os since my husband doesn't like spicy foods, but it didn't matter, the salsa verde was too hot for him anyway (The only kind I could find was "medium" heat). Next time, if I can't find a mild salsa verde, I will see if they have a mild green enchilada sauce. We topped the chili with cheese and crushed tortilla chips,"
"Will definitely make this again. Took half of it to the neighbors and they loved it too!"
"Love this recipe! I have made it several times and always get rave reviews, and it is so easy to make. The only adjustments I make are to use cream cheese instead of sour cream (personal preference) and since I have young kids I cut back the jalapenos to 1/4 to 1/2 cup since I have found that a full cup makes it pretty spicy (still good, but the kids won't eat it that spicy). This recipe makes a lot, so I cut it in half when I am only cooking for my family. It is also great with tortilla chips as a dip or nachos."
"We loved this, it is such a pretty and flavorfull chili, different spin on chili, and much lighter than made with beer. The only changes done was I have a nice crop of habenero peppers growing and I added 4 of them. The texture of the chili was spot on. Nice recipe!"