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Chile Chicken Chili

Chile Chicken Chili

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When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1173 mg
  • 47%

Based on a 2,000 calorie diet


  1. Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
  2. Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.
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This was great,,,,,,,,,,quite spicy.....quite thick also......I added an extra can of chicken broth.....couldn't find anything but a large container of vegetable I used chicken.....I have to be careful not to have it too spicy or my wife won't eat it.....added cheddar cheese to the bowl and this was a recipe I will make again ....very easy....very easy to eat!!

bon appetite

Wow! this chili is great. Easy to make with the rotisserie chicken and packed with flavor. I actually added too much cayenne pepper but my family is still eating it. I made white rice to go along with it and they like the combo.

gderr the dysfunctional

this is excellent! i left out the cayenne powder, chili powder and cumin. i use mile rotel tomatos and canned corn. after picking over a roto bird for 1 dinner, i shredded the rest of the bird into a large cast iron stock-pot. the slowcooker is not needed here. i used fresh red bell-pepper. this is BETTER the next day. i made some sweet cornbread and a salad. excellent stuff!!