Name: Slow-Cooker Green Chicken Chili (Chile Verde)
Cook time: 15 minutes
Total time: 4 hours, 15 minutes
Yield: 6–8 servings
Ingredients: 3 pounds boneless, skinless chicken thighs; 2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds); 1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups); 2 cups low-sodium chicken broth; 2 teaspoons ground cumin; 2 teaspoons (or more) kosher salt; 1 teaspoon (or more) freshly ground black pepper; 2 cans low-sodium pinto beans, drained, rinsed; Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional); A 6-quart (or larger) slow cooker

A grey bowl filled with slowcooker green chicken chili.

Photo by JP Bevins, Food Styling by Rhoda Boone

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."

Cooks' Note

This chili can be prepared on the stovetop in a Dutch oven or large pot. Bring to a simmer and cook, covered, over medium-low heat until chicken shreds easily with a fork and sweet potatoes are tender, about 1 1/2 hours. Add beans during the last 30 minutes of cooking.

Recipe information

Total Time
4 hours, 15 minutes
Yield
6–8 servings

Ingredients

3 pounds boneless, skinless chicken thighs

2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)

1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)

2 cups low-sodium chicken broth

2 teaspoons ground cumin

2 teaspoons (or more) kosher salt

1 teaspoon (or more) freshly ground black pepper

2 cans low-sodium pinto beans, drained, rinsed

Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)

Special Equipment

A 6-quart (or larger) slow cooker

Preparation

Step 1
Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
Do Ahead
Step 2
Chili can be made 3 days ahead; cover and chill.

Recipe notes

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