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Why This Recipe Is So Tasty
Full of bold flavors and a perfect balance of heat and savory notes. Using chicken makes it leaner and lighter than traditional versions, while the fresh chile peppers add a vibrant kick. It’s comforting, hearty, and easy to customize to your spice preference.
Practical Cooking Tips
- Brown the chicken well before adding liquids to develop deeper flavor.
- Remove the seeds from the chile peppers if you want less heat.
- Let the chili simmer gently to allow the flavors to meld together nicely.
- Remove the seeds from the chile peppers if you want less heat.
- Let the chili simmer gently to allow the flavors to meld together nicely.
Step 1
Put the chicken into your slow cooker. Then add the salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne, salt, and black pepper. Give everything a good mix. Next, toss in the cannellini beans, corn, bell pepper strips, and chopped onion, stirring it all together so the flavors combine.
Step 2
Set the slow cooker to High and let it cook for about 2 hours, stirring every now and then to keep things from sticking. After that, turn the heat down to Low and let it simmer gently until you’re ready to eat—at least another couple of hours. This slow cooking really helps all the flavors meld beautifully.
Great Ways To Serve
Serve with warm corn tortillas or over a bed of rice for a filling meal. Top with shredded cheese, sour cream, and fresh cilantro to add creaminess and freshness. A side of crunchy tortilla chips also pairs well for added texture.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to keep the chicken tender. This chili also freezes well—just thaw overnight in the fridge before reheating.
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