{"id":76988,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/green-chile-chicken-chili\/"},"modified":"2024-11-18T17:16:26","modified_gmt":"2024-11-18T23:16:26","slug":"green-chile-chicken-chili","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/green-chile-chicken-chili\/","title":{"rendered":"Green Chicken Chili"},"content":{"rendered":"<p>Green chicken chili is a hearty and flavorful dish that&#8217;s perfect when you&#8217;re craving something warm, spicy and satisfying. With tender shredded chicken, green peppers, jalapenos and the tangy taste of salsa verde, this chili brings a vibrant twist to traditional <a href=\"https:\/\/www.tasteofhome.com\/collection\/ultimate-chili-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/ultimate-chili-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">chili recipes<\/a>.<\/p>\n<p>This chicken and green chili recipe uses the slow cooker to handle most of the work, so it&#8217;s an easy go-to meal for busy nights. Once the chili finishes cooking, ladle it into bowls and garnish with sour cream, cheese and tortilla chips for a medley of flavors and textures.<\/p>\n<h2>What is green chicken chili?<\/h2>\n<p>Green chicken chili is a flavorful dish made with chicken, chile peppers, green salsa (aka salsa verde) and spices. Our version also contains beans, which makes it taste like\u00a0a cross between <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chili-verde\/\" data-name=\"www.tasteofhome.com\/recipes\/chili-verde\/\" data-module=\"content engagement\" data-position=\"embedded links\">chili verde<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/white-chicken-chili\/\" data-name=\"www.tasteofhome.com\/recipes\/white-chicken-chili\/\" data-module=\"content engagement\" data-position=\"embedded links\">white chicken chili<\/a>. It&#8217;s cooked in a slow cooker for ease and served with toppings like sour cream, cheese and tortilla chips.<\/p>\n<h2>Green Chicken Chili Ingredients<\/h2>\n<ul>\n<li><strong>Chicken breasts:<\/strong> Using bone-in chicken breasts ensures the meat stays juicy and tender as it slow-cooks. For a richer flavor, use a mix of bone-in thighs and breasts.<\/li>\n<li><strong>Onions and green peppers:<\/strong> These vegetables add sweetness and a bit of crunch to the chili. As they cook, they release natural sugars that balance the heat from the jalapenos and salsa.<\/li>\n<li><strong>Jalapenos:<\/strong> Pickled jalapenos provide tanginess and enough heat to add a spicy kick. Adjust the amount to suit your spice tolerance.<\/li>\n<li><strong>Chopped green chiles:<\/strong> Mild in flavor yet still packed with warmth, green chiles contribute to the depth of this chili&#8217;s flavor profile.<\/li>\n<li><strong>Salsa verde:<\/strong> This tangy green sauce is the star ingredient, adding a vibrant flavor to the chili with its mix of tomatillos, green peppers and garlic. For a homemade take, feel free to start with this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fresh-salsa-verde\/\" data-name=\"www.tasteofhome.com\/recipes\/fresh-salsa-verde\/\" data-module=\"content engagement\" data-position=\"embedded links\">salsa verde<\/a> recipe.<\/li>\n<li><strong>Navy beans:<\/strong> These mild, creamy beans bulk up the chili and provide protein and fiber, making it a hearty and filling dish.<\/li>\n<li><strong>Sour cream:<\/strong> Stirred in at the end, sour cream adds a luscious creaminess to the chili and balances out the heat with its cooling texture.<\/li>\n<li><strong>Cilantro:<\/strong> Fresh cilantro gives a pop of color and a hint of freshness to the chili, elevating the flavor with its bright, citrusy notes.<\/li>\n<li><strong>Optional toppings:<\/strong> Add texture and flavor to the green chili by topping it with shredded Colby-Monterey Jack cheese, extra sour cream and crushed tortilla chips.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Slow-cook the green chili<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075388\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_TOHD24_160921_SuzanNajjar-1.jpg?fit=700%2C1024\" alt=\"Overhead view of chicken breasts, onions, green peppers, pickled jalapenos, and green chiles arranged in a slow cooker with salsa verde poured over for the Taste Recipes Green Chicken Chili recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Place the chicken, onions, green peppers, pickled jalapeno slices and chopped green chiles in a 5- or 6-quart slow cooker. Pour both jars of salsa verde over the top. Cover the slow cooker and cook on low for five to six hours or until the chicken is tender.<\/p>\n<h3>Step 2: Shred the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075389\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_TOHD24_160921_SuzanNajjar-2.jpg?fit=700%2C1024\" alt=\"Overhead view of chicken breasts removed from the slow cooker and being shredded with two forks for the Taste Recipes Green Chicken Chili recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Remove the chicken from the slow cooker and allow it to cool slightly. Using two forks, shred the chicken, discarding the skin and bones. Return the shredded chicken to the slow cooker.<\/p>\n<h3>Step 3: Stir in the beans<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075390\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_TOHD24_160921_SuzanNajjar-3.jpg?fit=700%2C1024\" alt=\"Overhead view of navy beans, sour cream, and fresh cilantro in the slow cooker with shredded chicken for the Taste Recipes Green Chicken Chili recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the navy beans, sour cream and fresh cilantro and heat through.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075391\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_TOHD24_160921_SuzanNajjar-4.jpg?fit=700%2C1024\" alt=\"Overhead view of the fully cooked Taste Recipes Green Chicken Chili served in a bowl with optional toppings of shredded cheese, sour cream, and crushed tortilla chips.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Ladle the chili into bowls and top with the shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips, if desired.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you prefer a thicker chili, mash some of the beans before adding them to the slow cooker.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075392\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_TOHD24_160921_SuzanNajjar-5.jpg?fit=700%2C1024\" alt=\"Overhead hero shot of the finished Taste Recipes Green Chicken Chili, served in a bowl with toppings of shredded Colby-Monterey Jack cheese, extra sour cream, and crushed tortilla chips.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Green turkey chili:<\/strong> Swap in turkey breasts to make a spicier version of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/white-turkey-chili\/\" data-name=\"www.tasteofhome.com\/recipes\/white-turkey-chili\/\" data-module=\"content engagement\" data-position=\"embedded links\">white turkey chili<\/a>.<\/li>\n<li><strong>Vegetarian green chili:<\/strong> Omit the chicken and add diced potatoes or extra beans to create a hearty vegetarian version.<\/li>\n<li><strong>Extra-spicy green chili:<\/strong> Double the jalapenos and green chiles, or add a dash of hot sauce for an extra kick.<\/li>\n<\/ul>\n<h2>How to Store Green Chicken Chili<\/h2>\n<p>Leftovers can be stored in an airtight container in the refrigerator for up to four days. The flavors will continue to meld, making it even tastier the next day.<\/p>\n<h3>Can you freeze green chicken chili?<\/h3>\n<p>Green chicken chili freezes well. Transfer the cooled chili to freezer-safe containers, leaving a little space for expansion. The chili can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave until heated through.<\/p>\n<h3>Can you make green chicken chili ahead of time?<\/h3>\n<p>This chili is perfect for meal prepping because it can be made ahead of time. The flavors deepen as it sits, making it even more delicious. Cook the chili a day in advance and let it chill in the refrigerator overnight. The next day, reheat it when you&#8217;re ready to serve.<\/p>\n<h2>Green Chicken Chili Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075393\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_TOHD24_160921_SuzanNajjar-7.jpg?fit=700%2C1024\" alt=\"Close-up horizontal shot of the Taste Recipes Green Chicken Chili, highlighting the creamy texture, shredded chicken, and navy beans.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use boneless chicken to make green chicken chili?<\/h3>\n<p>We use bone-in chicken breasts in this green chicken chili recipe, but you can substitute boneless chicken breasts or even chicken thighs. However, bone-in chicken tends to add more flavor and moisture to the dish.<\/p>\n<h3>What can you serve with green chicken chili?<\/h3>\n<p>Green chicken chili pairs well with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cilantro-lime-rice\/\" data-name=\"www.tasteofhome.com\/recipes\/cilantro-lime-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">cilantro-lime rice<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttery-cornbread\/\" data-name=\"www.tasteofhome.com\/recipes\/buttery-cornbread\/\" data-module=\"content engagement\" data-position=\"embedded links\">cornbread<\/a> or tortillas. To round out the meal, you can also serve it with a simple side salad or roasted vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The prep work for this chili is easy thanks to several pantry staples. It\u2019s loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. \u2014Fred Lockwood, Plano, Texas<\/p>\n","protected":false},"author":7061,"featured_media":2081791,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,306879,307330,307344,305969,304328,305271,304292,305487,304338,304515,304343,303966,304368,303887,306848,304297,304268,307307,305383,306899,305374,324623,304078,306699,304560,303883,306909,304353],"categories-v2":[308623,309854,310369,310376,311690,312737,311683,308988,308319,308984,308481,309216,308305,310796,308992,308880,308993,308495,308745,308478,309603,308308,259483,310342,309391,312689,309877,309381,309177,308698,309004,312672,308915,308476,340273,340246,309005],"coauthors":[343402],"recommended_recipes":[{"post_title":"Green Chili","post_link":"\/recipes\/green-chili\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Green Bean 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Casserole","post_link":"\/recipes\/green-bean-chicken-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Green-Bean-Chicken-Casserole_EXPS_TOHD24_13820_EricKleinberg_5.jpg"},{"post_title":"Green Chile Chicken Sandwiches","post_link":"\/recipes\/green-chili-chicken-sandwiches\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14410_QC10163C10-2.jpg"},{"post_title":"Chicken and Sweet Potato Chili","post_link":"\/recipes\/chicken-and-sweet-potato-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-and-Sweet-Potato-Chili_EXPS_DODBZ20_136510_B07_28_1b-10.jpg"},{"post_title":"Buffalo Chicken Chili","post_link":"\/recipes\/buffalo-chicken-chili\/","post_image":"\/wp-content\/uploads\/2024\/11\/Buffalo-Chicken-Chili_EXPS_TOHD24_267468_SarahTramonte_3.jpg"},{"post_title":"Chicken Chili Chowder","post_link":"\/recipes\/chicken-chili-chowder\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-Chili-Chowder_exps161561_SD2856494B12_05_2bC_RMS.jpg"},{"post_title":"Vegetable Chili","post_link":"\/recipes\/vegetable-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4625_TH1106C27B-3.jpg"},{"post_title":"Chicken Chili with Black Beans","post_link":"\/recipes\/chicken-chili-with-black-beans\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Chili-with-Black-Beans_EXPS_MTCBBZ17_153_B02_23_5b-1.jpg"},{"post_title":"Green Chile Beef Burritos","post_link":"\/recipes\/green-chile-beef-burritos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Green-Chili-Beef-Burritos_EXPS_SCSCBZ17_17277_D03_14_5b.jpg"},{"post_title":"Chili Sauce Chicken","post_link":"\/recipes\/chili-sauce-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17817__SD143206C04_04_1b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Green-Chicken-Chili_EXPS_TOHD24_160921_SuzanNajjar_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/green-chile-chicken-chili\/","name":"Green Chicken Chili","datePublished":"2018-01-01","dateModified":"2024-11-18","prepTime":"PT30M","cookTime":"PT05H00M","totalTime":"PT05H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_EXPS_TOHD24_160921_SuzanNajjar_6.jpg","height":1199,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"This green chicken chili recipe is loaded with tender shredded chicken and hearty navy beans. The spice level can be adjusted by adding extra chiles or finishing the dish with cooling sour cream.","recipeIngredient":["4 bone-in chicken breast halves (14 ounces each)","2 medium onions, chopped","2 medium green peppers, chopped","1 cup pickled jalapeno slices","1 can (4 ounces) chopped green chiles","2 jars (16 ounces each) salsa verde","2 cans (15-1\/2 ounces each) navy beans, rinsed and drained","1 cup sour cream","1\/2 cup minced fresh cilantro","Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips"],"recipeInstructions":[{"@type":"HowToStep","name":"Slow-cook the green chili","text":"Place the chicken, onions, green peppers, pickled jalapeno slices and chopped green chiles in a 5- or 6-quart slow cooker. Pour both jars of salsa verde over the top. Cover the slow cooker and cook on low for five to six hours or until the chicken is tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_TOHD24_160921_SuzanNajjar-1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shred the chicken","text":"Remove the chicken from the slow cooker and allow it to cool slightly. Using two forks, shred the chicken, discarding the skin and bones. Return the shredded chicken to the slow cooker.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_TOHD24_160921_SuzanNajjar-2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stir in the beans","text":"Stir in the navy beans, sour cream and fresh cilantro and heat through. Ladle the chili into bowls and top with the shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips, if desired. Editor's Tip: If you prefer a thicker chili, mash some of the beans before adding them to the slow cooker.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Green-Chicken-Chili_TOHD24_160921_SuzanNajjar-3.jpg?fit=700,1024"}],"recipeYield":"10 servings (3-1\/2 quarts)","author":[{"@type":"Person","name":"Perry Santanachote"}],"nutrition":{"@type":"NutritionInformation","calories":" 320 calories","fatContent":"7g fat (4g saturated fat)","cholesterolContent":"79mg cholesterol","sodiumContent":"1187mg sodium","carbohydrateContent":"30g carbohydrate (5g sugars","fiberContent":"7g fiber)","proteinContent":"32g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5142856,"reviewCount":35,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary050"},"reviewBody":"I love this green chili, and I'm giving it five stars!  Although the possibilities for this chili are endless, here is my own personal twist for a main course Mexican dinner:  Omit the the beans, sour cream and cilantro from the chili.  While the shredded chicken is still warm, add a little cream cheese to it.  Spread the chicken mixture onto either flour tortillas (for burritos) or corn tortillas (for enchiladas).  Roll up and place them into a 13x9\" baking dish.  Pour enough of the green chili from the slow cooker to cover.  Bake at 350 degrees for about 20 minutes or so.  Immediately sprinkle with the cheese after removing from the oven.  Serve on individual plates and top with lettuce, tomatoes and sour cream.  Put any remaining chili from the slow cooker into a bowl and onto the table to offer additional goodness!  Thank you for this outstanding recipe Fred!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GloriJean"},"reviewBody":"<p>This has been a favorite since I first discovered the recipe.  It is truly the best chicken chili I've had.  One hint is that it is a great use for leftover roasted chicken and if you're in a rush, it's good with shredded roasted deli chicken.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gigiatl"},"reviewBody":"Great recipe Fred!....I did use boneless, skinless breasts and added a third can of beans that I mashed before adding at the end.  Also added chopped garlic and some add'l spices (cumin, pepper, parsley).  You can use lots of different canned beans as well to switch up the recipe.  Recipe goes a long way!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TrishtheDish1324"},"reviewBody":"I love anything Mexican \"green chicken\", so I knew this would be right up my alley.  I made dried beans instead of canned, I try to do this whenever possible to control the salt and it's overall fresher tasting.  I added 1 serrano pepper and 1 garlic minced, we like our food spicy and flavorful.  Topped it with pepperjack cheese, a dollup of sour cream and crushed tortilla chips.  Thank goodness for the sour cream which tamed the heat, I even added some of the bean juice from the pan to tame it also.  Whew!  Overall, this was a very good chili that will be made again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vmbean"},"reviewBody":"<p>This was super delicious, filing, and easy to make. Definitely adding this recipe to my \"make again\" list!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Saundra405"},"reviewBody":"<p>This is an excellent chicken chili.   Perfect as written.  Great with hot cornbread.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary808"},"reviewBody":"<p>Good!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedScooter"},"reviewBody":"Just made this tonight for the first time (for the Super Bowl) and WOW, we just loved it! Super easy to put together and the result is a really delicious chili. Our store was out of poblanos, which I had wanted to use rather than regular green peppers, so I skipped that ingredient. As per some other reviews, I used large organic boneless\/skinless breasts and shredded them with 2 forks in the slow cooker, after everything cooked for 6 hours on low. I used a fresh jalapeno instead of the pickled ones. I added a little chicken stock with the jar of Salsa Verde and we used the sour cream as a topping, along with finely shredded Jack cheese and fresh cilantro. Highly, highly recommend this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest9156"},"reviewBody":"Very usable recipe.  Made half batch in 3.5 quart show cooker; used boneless skinless chicken breast (probably more than recipe asked for, didn't weigh it - didn't have to defat at any stage).  1st meal:  used as chili soup, garnished with fritos.  2nd meal:  with slotted spoon used some cooked mixture to fill 6 corn tortillas and added cheddar-jack cheese to create enchiladas; served with salad.  3rd meal:  to remainder cooked mixture added 14.5 oz can chicken broth and about 2 cups home-frozen corn and a bit of salt  to create what my husband called \"a tasty soup\".  I love these types of recipes that can make PlannedOver meals to throw together in a jiffy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"texas_sooner"},"reviewBody":"I made this for a chili cookoff and it unanimously won \"Judge's Favorite\". I used an Anaheim pepper as the green pepper and omitted the pickled jalapenos all together (really not a fan of them). I think one trick to making this turn out great is using quality salsa verde. My favorite brand (seriously, could eat by the spoonful!) is Frontera - it's roasted and a little smoky and medium heat, turned out great. Like others, I also used boneless\/skinless chicken breast and it was fine. Of all the chili in the contest, this was the only one that was completely devoured...which means I need to make more, I only got one serving.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarthaMunneke Tolley","givenName":"MarthaMunneke","familyName":"Tolley"},"reviewBody":"This was delicious  and easy to make.  I will  make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"koenigsfm"},"reviewBody":"I don't understand any negative reviews.  I make this at least once a month and it lasts a couple of days (barely).  I've followed the recipe to a \"T\" and made variations (mostly removing jalape?os and chiles from the main dish, saving them as a topping, as the hubby can't handle the heat) and make with fresh salsa verde, vice a jarred-version (which is delicious), because the hubby can't handle the \"medium\" heat.  Easy, budget friendly, and soooooo yummy!  Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest9025"},"reviewBody":"This was way better than I thought it was going to be. I was tempted to thicken it but in the end it didn't need it. Will definitely make again. Perfect for a cold winter day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gigiatl"},"reviewBody":"Great recipe ...thanks Fred.  I did use boneless chicken breasts and that makes the shredding  quick and easy.  Also added one addl can of beans that I mashed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chicagofan17"},"reviewBody":"Very good but next time when I half the recipe I'll remember to half the jalape\u00f1os!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest2514"},"reviewBody":"This was so good and so easy! I used boneless, skinless chicken breasts and fat free sour cream. We don\u2019t like too much heat so used banana peppers with a tea spoon of crushed red pepper and a peach pineapple salsa. My new favorite chili for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MichelleBlair"},"reviewBody":"I made this for my family! It is hearty n amazing! Serve with a salad n rolls! This is a great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancy"},"reviewBody":"I have a question. When the recipe calls for green peppers, do they mean green bell peppers or green hot peppers, such as jalape\u00f1os or serranos? Or even poblanos?  I think it might be the latter because there is a note about wearing gloves to chop the peppers.   Anybody know? Or does anyone want to share what they chose. Thanks,","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hillenk"},"reviewBody":"Love this recipe!  I have made it several times and always get rave reviews, and it is so easy to make.  The only adjustments I make are to use cream cheese instead of sour cream (personal preference) and since I have young kids I cut back the jalapenos to 1\/4 to 1\/2 cup since I have found that a full cup makes it pretty spicy (still good, but the kids won't eat it that spicy).  This recipe makes a lot, so I cut it in half when I am only cooking for my family.  It is also great with tortilla chips as a dip or nachos.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2020track"},"reviewBody":"wonderful chicken chili!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"finchd60"},"reviewBody":"I made this last night and it was a hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dfausnacht"},"reviewBody":"I love the combination of the slow-cooked vegetables and the sour cream! I lightened up the recipe with fat-free sour cream, and made more of a \"christmas\" (i.e. red and green) version since I had red peppers and regular salsa on hand. But it was still great! Really hearty, and a nice combination of flavors.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lolohiser"},"reviewBody":"Will definitely make this again. Took half of it to the neighbors and they loved it too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"160921","romance_copy_dek":"This green chicken chili recipe is loaded with tender shredded chicken and hearty navy beans. The spice level can be adjusted by adding extra chiles or finishing the dish with cooling sour cream.","enhanced_recipe_title":"Green Chicken Chili","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 bone-in chicken breast halves (14 ounces each)","IngredientText":"4 bone-in chicken breast halves (14 ounces each)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium onions, chopped","IngredientText":"2 medium onions, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium green peppers, chopped","IngredientText":"2 medium green peppers, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup pickled jalapeno slices","IngredientText":"1 cup pickled jalapeno slices"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (4 ounces) chopped green chiles","IngredientText":"1 can (4 ounces) chopped green chiles"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 jars (16 ounces each) salsa verde","IngredientText":"2 jars (16 ounces each) salsa verde"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (15-1\/2 ounces each) navy beans, rinsed and drained","IngredientText":"2 cans (15-1\/2 ounces each) navy beans, rinsed and drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sour cream","IngredientText":"1 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup minced fresh cilantro","IngredientText":"1\/2 cup minced fresh cilantro"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips","IngredientText":"Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Green-Chicken-Chili_EXPS_TOHD24_160921_SuzanNajjar_6.jpg","RecipeId":160921,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Green Chicken Chili Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Green-Chicken-Chili_EXPS_TOHD24_160921_SuzanNajjar_6.jpg","ContributorId":null,"Firstname":"Fred","Lastname":"Lockwood","City":"Plano","StateDescription":"Texas","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. 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