During the colder months I prefer to live strictly off of slow cooker meals. Chili is always one of my favorites to make in the slow cooker because you can just throw all the ingredients in and forget about it. Since the local weather stations said we’d be getting snowed in this weekend I knew chili would be the perfect way to warm up!
This Jalapeño Chicken Chili is such a delicious twist on a classic white chicken chili. If you’re a fan of chili with a bit of a kick, then this is definitely the one for you.
- 3 pounds boneless, skinless chicken breasts
- 2 onions, chopped
- 2 green peppers, chopped
- 2 jars (16 oz.) salsa verde
- 1 can (4 oz.) chopped green chilies
- 1 cup pickled jalapeño slices
- 2 cans (15 1/2 oz.) great northern or navy beans, rinsed and drained
- 1 cup sour cream
- 1/2 cup fresh minced cilantro
- Optional toppings: shredded cheese, crushed tortilla chips, crackers
For the jalapeños – I use a full cup because I like it to be spicy, but feel free to use a little less if you don’t. I also add some of the juice from the jar for an extra kick. The spice could also be tamed by topping individual bowls with extra sour cream.
- Add the chopped onion and green pepper to the crock pot
- Top with chicken breasts
- Add the Jalapeños and green chilies
- Pour salsa over the top
- Cover and cook on high for 4 hours, or low for 6
- Remove chicken, shred with two forks, and return to slow cooker
- Stir in the beans, sour cream and cilantro
- Cover and heath through for an additional 20-30 minutes