Salsa Verde Chicken Chili

Name: Salsa Verde Chicken Chili (Slow Cooker)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings
Cuisine: Mexican-inspired
Ingredients: 1 (15 oz) can pinto beans, drained; 1 (15 oz) can great northern beans, drained; 1 (15 oz) can white shoepeg corn, drained; 1.5 lbs boneless, skinless chicken thighs or breasts; 1 (10 oz) can diced tomatoes and green chiles; 4 cups chicken broth; 1 cup salsa verde; 1 medium white onion, diced; 2 tbsp taco seasoning; Fresh cilantro, for garnish; Sliced jalapeños, for garnish; Tortilla strips, for garnish; Shredded Monterey Jack cheese, for garnish; Lime wedges, for serving

Salsa Verde Chicken Chili is a hands-off slow cooker meal combining tender chicken, three types of beans and corn in a tangy salsa verde broth. It requires minimal prep and delivers authentic Mexican-inspired comfort in under six hours.

⚡Slow Cooker

🌍Mexican-inspired 🏷️White chicken chili 🏷️Salsa verde chicken 🏷️Slow cooker recipe Chicken soup

🏷️

🏷️Easy dinner

🏷️Comfort food

-0:00

dinnerin321onTikTok

Total

4h 10m

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 (15 oz) can pinto beans, drained
1 (15 oz) can great northern beans, drained
1 (15 oz) can white shoepeg corn, drained
1.5 lbs boneless, skinless chicken thighs or breasts
1 (10 oz) can diced tomatoes and green chiles
4 cups chicken broth
1 cup salsa verde
1 medium white onion, diced
2 tbsp taco seasoning
Fresh cilantro, for garnishoptional
Sliced jalapeños, for garnishoptional
Tortilla strips, for garnishoptional
Shredded Monterey Jack cheese, for garnishoptional
Lime wedges, for servingoptional

14 Ingredients

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Instructions

1
In a colander, drain the pinto beans, great northern beans, and corn.
2
Place the chicken in the bottom of a slow cooker. Add the drained beans and corn, diced tomatoes and green chiles, chicken broth, salsa verde, diced onion, and taco seasoning.
3
Stir all ingredients in the slow cooker to combine.
4
Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the chicken is cooked through and tender.
5
Using two forks, shred the chicken directly in the slow cooker.
6
Stir the shredded chicken back into the chili.
7
Ladle the chili into bowls and serve hot with your favorite toppings like fresh cilantro, sliced jalapeños, tortilla strips, and shredded cheese.

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Tips & Notes

Pro tips

Drain all canned beans and corn thoroughly to avoid excess liquid that will dilute the salsa verde flavor.
Use boneless, skinless chicken thighs for best results—they stay moist and tender during the long slow cook, unlike breasts which can become stringy.
Stir in fresh cilantro just before serving to preserve its bright color and flavor rather than cooking it down.
Taste and adjust seasoning at the end; slow cookers concentrate flavors, so taco seasoning may need balancing with lime juice or salt.

Substitutions

Salsa verde → salsa roja or mild red salsa (will shift flavor to red chili; adjust heat to preference)
Great northern beans → cannellini beans or white kidney beans (similar texture and mild flavor)
White shoepeg corn → regular yellow corn or frozen corn (texture and sweetness will vary slightly)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months. Reheat on the stovetop or microwave until warmed through.

Equipment

slow cooker (4-6 quart capacity recommended)

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts will work but may dry out slightly; thighs stay more tender due to higher fat content. Reduce cooking time by 30–45 minutes if using breasts.