- 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 forGreen Chile Chicken Chili
"I made this for my family! It is hearty n amazing! Serve with a salad n rolls! This is a great recipe!"
"Absolutely amazing!! Used boneless skinless chicken breasts and added garlic and more beans...tons of compliments!!"
"Smelled amazing but we really didn't care for it."
"Very usable recipe. Made half batch in 3.5 quart show cooker; used boneless skinless chicken breast (probably more than recipe asked for, didn't weigh it - didn't have to defat at any stage). 1st meal: used as chili soup, garnished with fritos. 2nd meal: with slotted spoon used some cooked mixture to fill 6 corn tortillas and added cheddar-jack cheese to create enchiladas; served with salad. 3rd meal: to remainder cooked mixture added 14.5 oz can chicken broth and about 2 cups home-frozen corn and a bit of salt to create what my husband called "a tasty soup". I love these types of recipes that can make PlannedOver meals to throw together in a jiffy."
"Hubby raved about this chilli! He can't take much spicy heat, but surprisingly this wasn't real hot. I cut the pickled jalapenos to 1/4 cup and added an extra can of beans. Didn't add sour cream or cilantro. Didn't need it. Can't wait for leftovers!"
"Threw all the ingredients in my crock pot after work on Friday, I used less onions and peppers (just my preference), added a little cumin for more of that chili flavor, some chopped up boneless chicken breast and a couple cans of white chili beans. The house smelled heavenly walking in after my sons Friday night football game. It was delicious but a little spicy, but the sour cream does tame the heat quite a bit. Gave it 4 stars because all the kids didn't like it, it wasn't "chili" enough for them."
"I don't understand any negative reviews. I make this at least once a month and it lasts a couple of days (barely). I've followed the recipe to a "T" and made variations (mostly removing jalape?os and chiles from the main dish, saving them as a topping, as the hubby can't handle the heat) and make with fresh salsa verde, vice a jarred-version (which is delicious), because the hubby can't handle the "medium" heat. easy, budget friendly, and soooooo yummy! Thanks!"
"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."