Recipe by JPSMOMMIE
"When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips."
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rotisserie chicken, skinned and boned, meat pulled into large chunks
2 (16 ounce) jars
salsa verde (green salsa)
1 (28 ounce) can
salt and ground black pepper to taste
2 (15 ounce) cans
cannellini beans, drained
1 (16 ounce) package
frozen sweet white corn
1 (16 ounce) bag
frozen bell pepper strips
white onion, chopped
This was great,,,,,,,,,,quite spicy.....quite thick also......I added an extra can of chicken broth.....couldn't find anything but a large container of vegetable broth....so I used chicken.....I have to be careful not to have it too spicy or my wife won't eat it.....added cheddar cheese to the bowl and this was a recipe I will make again ....very easy....very easy to eat!!
it was AWFUL.
Wow! this chili is great. Easy to make with the rotisserie chicken and packed with flavor. I actually added too much cayenne pepper but my family is still eating it. I made white rice to go along with it and they like the combo.
this is excellent! i left out the cayenne powder, chili powder and cumin. i use mile rotel tomatos and canned corn. after picking over a roto bird for 1 dinner, i shredded the rest of the bird into a large cast iron stock-pot. the slowcooker is not needed here. i used fresh red bell-pepper. this is BETTER the next day. i made some sweet cornbread and a salad. excellent stuff!!
This is very good. I was really surprised that something so easy would be this flavorful. I love it as written, and I love how easy it is to change it up using whatever is in the house at the time. Very good! Thank you :)
We loved it. Will make again.
Chile Chicken Chili Haiku: "Guess we're of the few. Salsa verde overwhelmed. But easy to make." The salsa verde really took over this entire crockpot of chili making it less than enjoyable for us to eat. I followed the recipe exactly, except using a can of crushed tomatoes instead of puree (close enough, if not same), homemade chicken stock instead of veg broth, and a chicken that I'd cooked, shredded and frozen into meal-time portions ahead of time (that had produced said chicken stock.) If I made again, I would saute the onions and peppers in olive oil, adding garlic, prior to putting in the crockpot, and would sub small cans of diced green chiles instead of the salsa verde.
Excellent recipe, very customizable. We reduced the heat for the kids but it still had great flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Chile Chicken Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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