Slow Cooker White Bean Chicken Chili Verde

3.93 from 13 votes

Slow Cooker White Bean Chicken Chili Verde

I've always loved chili verde, so was happy to discover this lightened up version of the Mexican classic dish in Gina's Skinnytaste Cookbook.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course

Cuisine: Mexican

Keyword: crock pot chile verde, slow cooker chicken verde, white bean chicken chile verde

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1 teaspoon olive oil
1 medium onion, chopped
1 cubanelle pepper, chopped
3 medium tomatillos, chopped
3 cloves garlic, minced
3 teaspoons ground cumin, divided
30 ounces canned Great Northern beans, rinsed and drained
7 ounces canned fire-roasted chopped green chilies
1/4 cup chopped jalapeno pepper
2.5 cups low sodium chicken broth
1.5 pounds boneless, skinless chicken breast
1/4 cup chopped fresh cilantro
1 teaspoon dried oregano
1/4 teaspoon chili powder
2 bay leaves
1/4 teaspoon salt
1/4 cup finely chopped green onions, for serving

Instructions

Ideal slow cooker size: 4- to 6-Quart.
Heat a non-stick skillet over medium heat. Add the olive oil, onions and cubanelle pepper and stir until softened, about 5 minutes. Add the tomatillos, garlic and 2-1/2 teaspoons of the cumin and continue cooking for 2 more minutes.
Alternatively, if using a Ninja 3-in-1 cooking system, make sure crock is inserted and turn stove top setting to medium. Add the oil, onions and cubanelle pepper. Stir until softened, about 5 minutes. Add the tomatillos, garlic and 2-1/2 teaspoons of the cumin and continue cooking for an additional 2 minutes.
Add the beans, green chiles, jalapeno, broth, chicken breasts, cilantro, oregano, chili powder and bay leaves.
Cover and cook on LOW for 4 to 6 hours, or until done. If using a Ninja, check the chicken after about three hours because I feel they tend to cook hotter and faster than a regular slow cooker.
When the chicken is cooked, remove chicken to a plate and shred with two forks. Return chicken to the slow cooker and stir well to combine. (Can set to BUFFET or WARM to keep until serving.)
Season with salt and the remaining 1/2 teaspoon cumin, or to taste. Remove the bay leaves before serving.
Ladle chili into bowls and top with green onions.
Additional topping ideas include: light sour cream or Greek yogurt, chopped cilantro, avocado slices.

Notes

Serving size: 1-1/2 cups

WW Points: 0

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7 SmartPoints (Green plan)

0 SmartPoints (Blue plan)

0 SmartPoints (Purple plan)

8 PointsPlus (Old plan)

Make This White Bean Chicken Chili Verde Even Quicker
Thoughts from Martha: For a quicker, easier version of this slow cooker white bean chicken chili verde, substitute 2 cups of high quality green salsa for the olive oil, onion, cubanelle pepper, tomatillos, garlic, and fire-roasted chopped chiles. This is a great alternative when you are not in the mood for chopping or short on time.

Nutrition