Slow Cooker Salsa Verde Chicken Chili

When the temperature drops I begin to think of a great bowl of warm chili and it is time to get a pot of chili on simmer. When you walk in from a cold rainy day there is nothing like the smell of a great pot of chili on the simmer. I am making a new recipe today that I started working on sometime back and now it is ready to share with all of you. This chili is just delicious and so easy to put together, filled with the flavor of Salsa Verde, vegetables and a great mix of seasons. Lets get this chili cooking!

Slow Cooker Salsa Verde Chicken Chili at Miz Helen's Country Cottage



Slow Cooker Salsa Verde Chicken Chili
A Great Blend Of Vegetables, Chicken and Spices

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Slow Cooker Salsa Verde Chicken Chili at Miz Helen's Country Cottage


Start With Vegetables

Slow Cooker Salsa Verde Chicken Chili at Miz Helen's Country Cottage

Add The Chicken

Slow Cooker Salsa Verde Chicken Chili at Miz Helen's Country Cottage

After Cooking
Remove The Chicken and Shred 
Then Return To The Cooker

Slow Cooker Salsa Verde Chicken Chili at Miz Helen's Country Cottage

Slow Cooker Salsa Verde Chicken Chili
Miz Helen's Kitchen
Ingredients
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
Directions
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.
Enjoy!

Just Delicious!

Slow Cooker Salsa Verde Chicken Chili at Miz Helen's Country Cottage

Hope You Enjoy The Chili!

Slow Cooker Salsa Verde Chicken Chili at Miz Helen's Country Cottage

The day I made this chili it was very cold and rainy when we sat down to enjoy it and I was so happy that my friend had stopped by to enjoy it with us. She said I knew you were having something good when I walked in the door. I am happy that you stopped by today and hope you can come back to see us real soon!
Peace and Joy
Miz Helen
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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.

Comments

  1. This sounds so good! I have been on a chili kick lately and have decided to try a new chili each week. This is going on the list! Thanks for sharing it.

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  2. Yummy! Chili is my favorite thing to eat at this time of year when the weather starts to cool off. Making it in the slow cooker is even better! Thanks so much for sharing with us at the Whimsical Wednesdays Link Party Miz Helen! Have a great week!

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