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Slow Cooker Salsa Verde Chicken Chili

  • Prep Time: 15 minutes
  • Cook Time: Low for 8 - 10 hours or high for 4 - 5 hours
  • Servings: 6
  • Course: Soups & Salads

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.

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  • Reynolds® Slow Cooker Liner
  • 1 pound chicken thighs, cut into bite-size pieces
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 2 cups frozen white corn kernels, thawed
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cups canned reduced-sodium chicken broth
  • 1 16-ounce jar mild or medium salsa verde
  • 1 8-ounce carton sour cream
  • 1/2 cup shredded Monterey Jack cheese
  •  Sliced jalapeño (optional)


Step 1

Line a 5-quart slow cooker with a Reynolds® Slow Cooker Liner. Combine chicken, beans, corn, onion, garlic, cumin, salt, and pepper in the slow cooker. Pour broth and salsa verde over mixture.

Step 2

Cover slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Remove lid; stir in sour cream and cheese. Sprinkle with jalapeño, if desired.

Step 3

Serve food directly from lined slow cooker. Do not lift or transport liner with food inside. Serve with remaining shredded cheese. Cool slow cooker completely; remove liner and toss.

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