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Green Chile Chicken Chili


  • 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


  • 1. 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.
  • 2. 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.

Nutrition Facts

1-1/3 cups (calculated without optional toppings): 320 calories, 7g fat (4g saturated fat), 79mg cholesterol, 1187mg sodium, 30g carbohydrate (5g sugars, 7g fiber), 32g protein.


Average Rating:
  • 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!

  • gigiatl
    Mar 15, 2018

    Absolutely amazing!! Used boneless skinless chicken breasts and added garlic and more beans...tons of compliments!!

  • 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.

  • pattednajoann
    Jan 9, 2017

    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!

  • dnnbntng
    Nov 1, 2016

    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.

  • koenigsfm
    Aug 22, 2016

    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!

  • angcy
    Feb 20, 2016

    This is not our favorite.

  • texas_sooner
    Nov 30, 2015

    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.

  • Eoneil
    Oct 22, 2015

    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.

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