Slow Cooker Green Chicken Chili

Prep Time: 10 min Cook Time: 240 min
Servings: 8 Skill Level: easy

Comforting bowl of green chicken chili made in a slow cooker. This easy-to-make weeknight dinner is loaded with shredded chicken, potatoes, and plenty of jalapeno-stuffed olives. Top with tortilla chips, avocado, and sour cream!


  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced or pressed
  • 2 teaspoons ground cumin
  • ¼ teaspoon garlic powder
  • 2lbs boneless skinless chicken breast
  • 1½lbs Yukon gold potatoes, cut into 1-inch cubes
  • 1 jar Pearls Specialties Jalapeno Stuffed Queen Olives
  • 12 ounce jar salsa verde
  • 2 4-ounce cans diced green chiles, mild
  • 2 cups chicken broth
  • 2 15-ounce cans white beans, such as great northern or cannellini, drained and rinsed
  • ¼ cup sour cream, plus more for serving
  • Juice of 1 lime


For serving:

  • Tortilla chips
  • Chopped avocado
  • Sliced Pearls Specialties Jalapeno Stuffed Queen Olives
  • Thinly sliced green Onions

Cooking Instructions

  1. Place onion, garlic, cumin, and garlic powder into the slow cooker. Nestle the chicken on top. Layer the potatoes and olives over the chicken.
  2. Pour the salsa verde, green chiles, and chicken broth over top.
  3. Cook on high for 4 hours or low for 6 hours, until the potatoes are cooked through. Remove the chicken to shred and stir in the beans. Add the shredded chicken back to the slow cooker and stir in ¼ cup sour cream and juice of a lime.
  4. Serve topped with more sour cream, tortilla chips, avocado, sliced olives, and green onions.

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