Slow Cooker Salsa Verde Chicken Chili

Slow Cooker Salsa Verde Chicken Chili

Miz Helen's Kitchen


4 to 5 chicken Thighs, Bone In, Skin On

2 large sweet potatoes, peeled, cut into 2" cubes

1 (16 ounce) jar Salsa Verde

2 cups chicken broth

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper

1 teaspoon chili powder

2 teaspoons cumin

1 ( 15 ounce) can black beans, drained

1 ( 15 ounce) can pinto beans, drained


In a 6 quart slow cooker, add the sweet potatoes, salsa, broth, salt, pepper, cayenne,chili powder, and cumin, then mix well.

Add the chicken thighs and make sure they are covered well.

Cover the cooker and cook on high for 4 hours or low for 6 hours.

At the last 30 minutes of cooking, remove the chicken to a plate and de-bone the chicken and remove the skin. Using a fork shred the chicken meat.

Add the drained black beans and drained pinto beans to the cooker and stir.

Add the shredded chicken to the cooker and stir.

Cover the cooker and cook for 30 to 45 minutes on high. Reduce the heat to warm until ready to serve.

Garnish with Sour Cream and Avocado if desired.

Recipe Tips:

This chili can be made 1 to 2 days ahead and refrigerated. 

The chili freezes well up to 3 months.