Slow Cooker Salsa Verde Chicken Chili

The extra fat found in chicken thighs makes them an ideal choice when slow cooking. The meat will be ultra-tender and packed with flavor when served in this chili.

  • Prep Time

    15 minutes

  • Servings


  • Cook Time

    8 hours

  • Course

    Soups & Salads

You’ll Need...

Slow Cooker Liners


  • For Regular Size Slow Cookers

  • For Small Size Slow Cookers


LINE a 5 to 6-quart slow cooker with a Regular size Reynolds Kitchens® Slow Cooker Liner. Fit liner snugly against the bottom and sides of the bowl; pull to of liner over rim of bowl.

COMBINE chicken, beans, corn, onion, garlic, cumin, salt, and pepper in the slow cooker. Pour broth and salsa Verde over mixture.

COVER and cook 8 to 10 hours on LOW OR 4 to 5 hours on HIGH.

CAREFULLY remove lid to allow steam to escape. Stir in sour cream and cheese. Sprinkle with jalapeño, if desired. Serve chili directly from lined slow cooker, topped with additional shredded cheese, if desired. Remove all food and cool slow cooker completely before removing liner from slow cooker. Do not lift or transport liner with food inside.

For fewer servings, use half of each ingredient and cook in a 2 ½ to 3-quart slow cooker lined with a Small size Reynolds Kitchens® Slow Cooker Liner.