Slow Cooker Green Chicken Chili

A warm chili for your upcoming Superbowl party or any night in with a good book. Throw all of the ingredients into one pot and you're set - cooking can't get any easier. 

Slow Cooker Green Chicken Chili
Adapted from: TheKitchn


1.5-2 pounds of boneless, skinless chicken breasts, thighs, or a mix
1 large yellow onion, finely diced
2 stalks of celery, finely diced
2 cans of diced green chili peppers
3 cloves of garlic, minced
2 teaspoons of ground cumin
1.5-2 teaspoons of kosher salt
1/2 teaspoon of dried oregano
1 bay leaf
4 cups of low-sodium chicken broth

2 cups of cooked cannellini beans (I subbed pinto)
1 cup of frozen corn kernels

optional: heavy cream or cornstarch slurry (1 tablespoon cornstarch, 2 tablespoons water)

green salsa, lime, chopped cilantro to serve


Combine all of the ingredients, from the chicken to the chicken broth, into a slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.

30 minutes before the chili is finished cooking, add the beans and corn. Taste and adjust for seasoning. Cover and finish cooking. Add the heavy cream or cornstarch slurry if you want a creamier chili.

Transfer the chicken to a large plate or bowl and use two forks to shred it. Stir the chicken back into the chili.