Slow cooker green chicken chili recipe

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Former Epicurious food director Rhoda Boone grew up in Texas, where she pledged allegiance to that state’s bowls of red. This is her bowl of green.

  • Yield: 6 to 8 Servings


  • 3 pounds boneless, skinless chicken thighs
  • 2 large sweet potatoes (about 2 pounds), unpeeled, cut into 1-inch cubes
  • 1 (16-ounce) jar tomatillo salsa (salsa verde)
  • 2 cups homemade chicken stock or good-quality reduced-sodium chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 cans reduced-sodium pinto beans, rinsed and drained
  • Sliced avocado, fresh cilantro leaves, sour cream, and/or finely chopped onion, for serving (optional)
How to Make It
  1. In a 6-quart (or larger) slow cooker, combine the chicken, sweet potatoes, salsa, broth, cumin, salt, and pepper. Cover and cook until the chicken shreds easily with a fork and the sweet potatoes are tender, about 4 hours on high or 6 hours on low. Stir in the beans during the last 30 minutes of cooking. Shred the chicken with two forks and taste the chili; season with more salt and pepper, if needed. Serve the chili in bowls with your favorite toppings.
  2. Leftover chili can be kept, covered, in the fridge for about 3 days.

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