Ready to shake up chili night? Step away from the classic red and dive into the vibrant, zesty world of this incredible Slow Cooker Green Chicken Chili! We’re talking tender, juicy chicken thighs simmered to perfection with a chorus of green chiles, tangy salsa verde, and aromatic spices. It’s a rich, creamy, and utterly satisfying bowl of comfort that practically makes itself. Let your slow cooker do the heavy lifting and get ready for a flavor explosion that will have everyone asking for seconds!
Ingredients
• For the Chili:
• 6 tablespoons / 90 ml avocado oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, chopped
• 1 4-ounce / 113 g can whole green chiles, drained and chopped
• 2.5 to 3 pounds / 1.1 to 1.4 kg boneless, skinless chicken thighs, cubed
• 1 tablespoon / 15 g minced garlic
• 2.5 teaspoons / 6 g ground cumin
• 2.5 teaspoons / 2.5 g dried oregano
• 1 teaspoon / 6 g salt
• 0.25 teaspoon / 0.5 g black pepper
• 0.5 cup / 120 ml salsa verde, without sugar
• 1.25 cups / 300 ml chicken brothFor Serving:
• 1.5 cups / 360 g full-fat sour cream
• 2 scallions, chopped
• 2 cups / 226 g shredded Monterey Jack or Colby-Jack cheese
• 1 avocado, peeled, pitted, and chopped
• Minced fresh cilantro
Instructions
1. Prep the Slow Cooker: Rub the sides and bottom of the stoneware with 2 tablespoons of avocado oil. Add the chopped onion, green bell pepper, jalapeño, and green chiles.2. Brown the Chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add half the chicken and cook until browned on all sides, about 5-7 minutes. Transfer to the slow cooker. Repeat with the remaining 2 tablespoons of oil and the rest of the chicken.3. Combine and Cook: To the slow cooker, add the minced garlic, cumin, oregano, salt, pepper, salsa verde, and chicken broth. Stir everything to combine. Cover and cook on Low for 4 to 6 hours, until the chicken is tender.4. Serve and Garnish: Ladle the chili into bowls and top with your favorite garnishes like sour cream, scallions, shredded cheese, chopped avocado, and fresh cilantro.
Nutritional Information
• PER SERVING: 685 CALORIES ★ FAT 49 G (64%) ★ NET CARBS 11 G (6%) ★ PROTEIN 49 G (29%)
Pro Tips
• Don’t skip browning the chicken. It creates a deep, savory flavor base (the Maillard reaction) that you won’t get from just adding raw chicken to the pot.
• For a thicker chili, remove the lid for the last 30-45 minutes of cooking to allow some of the liquid to evaporate.
• Control the heat by adjusting the jalapeño. For less spice, remove the seeds and white membranes before chopping. For more heat, leave them in or add another pepper.
FAQ
Q: Can I put raw chicken in the slow cooker for this chili
A: It is highly recommended that you brown the chicken in a skillet before adding it to the slow cooker. This step creates a deep, savory flavor base that you won’t get from using raw chicken.
Q: How do I make this green chicken chili thicker
A: To achieve a thicker consistency, simply remove the lid from the slow cooker for the last 30 to 45 minutes of cooking. This allows excess liquid to evaporate.
Q: How can I adjust the spice level of this chili
A: You can easily control the heat by modifying the jalapeño. For a milder chili, remove the seeds and white membranes before chopping. For more spice, leave them in or add an extra pepper.
Q: What kind of chicken is best for this recipe
A: This recipe specifically calls for boneless, skinless chicken thighs. They become incredibly tender and juicy after slow cooking, making them ideal for this chili.
