SLOW-COOKER GREEN CHICKEN CHILI (CHILE VERDE) RECIPE ...
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."
Provided by Rhoda Boone
Total Time 4 hours, 15 minutes
Cook Time 15 minutes
Yield 6–8 servings
Number Of Ingredients 10
Steps:
- 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.
- Chili can be made 3 days ahead; cover and chill.
SALSA CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME
You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.
Nutrition Facts : Calories 264 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 718mg sodium, CarbohydrateContent 21g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 21g protein.
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GREEN CHILE CHICKEN CHILI RECIPE: HOW TO MAKE IT
The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. —Fred Lockwood, Plano, Texas
From tasteofhome.com
Reviews 4.4
Total Time 05 hours 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 320 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 05 hours 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 320 calories per serving
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired.
Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
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GREEN CHICKEN CHILI RECIPE | KATIE LEE BIEGEL | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 20 minutes
Reviews 4.8
Total Time 2 hours 20 minutes
- Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.
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SLOW-COOKER SALSA CHILI RECIPE - BETTYCROCKER.COM
Chunky salsa adds extra flavor to this oh-so-good slow-cooker chili.
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 20 minutes
Calories 290 per serving
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 20 minutes
Calories 290 per serving
- Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.
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GREEN SALSA RECIPE | ALLRECIPES
I used this recipe in lieu of bottled green salsa, as suggested by another reviewer, when making Andy's slow-cooker spicy green pork chili (also on this site). Because the chili called for serrano pepper, I used a serrano instead of a jalapeño for this recipe also and added 1/4 tsp of both cumin and New Mexico chili …
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