chicken chiliSo this recipe is going to veer a little more toward the “EASY” end of the recipe spectrum, because…well, those are my favorite kind. I love a slow cooker – you just dump a bunch of stuff in, turn it on, and go to work. Well…that last part isn’t as fun, but you understand. I tried this recipe last week for the first time, and it was a hit. I hope you enjoy it!

Please comment below if you make it and love it or have suggestions!


2 cans (7 oz each) of Salsa Verde
1 can (28 oz) Mild diced tomatoes & Green Chilies
1 can (15 oz) Cannellini Beans, drained
1 can (15 oz) Garbonzo Beans, drained (Chick Peas)
1 can (14.5 oz) Chicken Broth
1 can (14 oz) Canned corn, drained
1 onion, chopped (I used red onions, but I’m sure you’re favorite will work)
1 tsp oregano**
1 tsp ground cumin**
Salt and pepper to taste
~28 oz of boneless, skinless chicken breast, trimmed (4 large breasts)

**I don’t actually measure these spices, I just go by my own preferences


Mix all the ingredients, except the chicken, together in your slow cooker. Then lay the chicken breasts on top of the mixture.

Cook on Low until the chicken is easily pulled apart with 2 forks. I had to cook mine for ~10 hours because that’s how long it was until I got home from work. I’m sure 6-8 hours would work fine.

Remove the chicken. Chop or pull the chicken and return to the slow cooker. Stir it all together and Enjoy.

I used the most mild salsa and diced tomatoes I could find, but it was still just a touch spicy for me. You might use a small can of diced tomatoes & chilies and a can of just diced tomatoes if you aren’t a fan of spicier foods. If you are…live it up! Go HOT on all of it. Just don’t blame me!

Nutritional Info:

Per 1 cup serving (I usually eat 1.5-2 cups at a time): Calories 158, Fat 2.1g, Carbs 15g, Protein 18g, Sat Fat 0.2g, Fiber 4.4g