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Green Chile Chicken Chili

The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. —Fred Lockwood, Plano, Texas
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    10 servings (3-1/2 quarts)


  • 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 chiles
  • 2 jars (16 ounces each) salsa verde
  • 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 1 cup 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 chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender.
  • Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired.
    Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze 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 as desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/3 cups: 320 calories, 7g fat (4g saturated fat), 79mg cholesterol, 1187mg sodium, 30g carbohydrate (5g sugars, 7g fiber), 32g protein.

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  • karen
    Feb 13, 2021

    This was way better than I thought it was going to be. I was tempted to thicken it but in the end it didn't need it. Will definitely make again. Perfect for a cold winter day.

  • Mary Lee
    Feb 8, 2021

    Just made this tonight for the first time (for the Super Bowl) and WOW, we just loved it! Super easy to put together and the result is a really delicious chili. Our store was out of poblanos, which I had wanted to use rather than regular green peppers, so I skipped that ingredient. As per some other reviews, I used large organic boneless/skinless breasts and shredded them with 2 forks in the slow cooker, after everything cooked for 6 hours on low. I used a fresh jalapeno instead of the pickled ones. I added a little chicken stock with the jar of Salsa Verde and we used the sour cream as a topping, along with finely shredded Jack cheese and fresh cilantro. Highly, highly recommend this recipe!

  • Nancy
    Jan 28, 2021

    I have a question. When the recipe calls for green peppers, do they mean green bell peppers or green hot peppers, such as jalapeños or serranos? Or even poblanos? I think it might be the latter because there is a note about wearing gloves to chop the peppers. Anybody know? Or does anyone want to share what they chose. Thanks,

  • snker0521
    Jan 26, 2021

    I am not about to review the recipe. I am sure it is fine but I do not care for beans so rarely make those that call for a lot of beans. But I do have a question. Why are you spending so much time shredding the chicken with 2 forks? Just put it in a bowl and use a mixer on it for a few minutes. Shredded Chicken and no work.

  • gigiatl
    Jan 5, 2020

    Great recipe ...thanks Fred. I did use boneless chicken breasts and that makes the shredding quick and easy. Also added one addl can of beans that I mashed.

  • Kamie
    Oct 11, 2019

    This was so good and so easy! I used boneless, skinless chicken breasts and fat free sour cream. We don’t like too much heat so used banana peppers with a tea spoon of crushed red pepper and a peach pineapple salsa. My new favorite chili for sure.

  • Martha
    Sep 30, 2019

    This was delicious and easy to make. I will make it again.

  • Michelle
    Mar 26, 2018

    I made this for my family! It is hearty n amazing! Serve with a salad n rolls! This is a great recipe!

  • MaryCateM
    Nov 13, 2017

    Smelled amazing but we really didn't care for it.

  • Norene
    Feb 8, 2017

    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.