This crockpot chicken green chili is so easy and can be put in the crockpot in the morning and ready in either 4 or 6 hours. I have been obsessed with this recipe during the colder months but more because it is easy and I can serve guests quickly and efficiently as well as have a quick dinner for my family.
I always have to have cornbread and greek yogurt to pair with my crockpot chicken green chili. I typically use the 50 cent Jiffy mix from my local grocery store, which is usually Walmart Marketplace. I use my favorite Fage greek yogurt that I substitute for sour cream for a bit more protein. AND of course, I use shredded cheese like any chili topping. If I am lucky, I might have cilantro to top it off!
Ingredients for Crockpot Chicken Green Chili:
- Great Northern Beans: These can be replaced with cannelloni beans, but I prefer the Great Northern beans because they are softer.
- Green Chilis: These are what make the recipe a green chicken chili recipe, and they add enough kick that isn’t too much for kids. I would add 3 cans instead of 2 if I didn’t have little mouths to feed.
- Can of Corn: Of course this recipe has to have corn! I think that every chili recipe should have corn and so there is no way I would not include these.
- Low Sodium Chicken Broth: I am not picky about my chicken broth, but I do try to reduce the sodium of a soup that does have quite a few canned ingredients. This is an easy way to do that.
- Neufchâtel Cream Cheese: This is definitely a must for the creamy flavor. I have tried it with off brand cream cheese, and it is much better with the Philadelphia brand. I am fine with the 1/3 fat but definitely wouldn’t attempt fat free.
- Chicken Breasts or Tenderloins: I have found that the tenderloins actually shred more into chunks than the breasts do which I prefer, but I usually only have boneless skinless chicken breasts frozen. And you can just put frozen boneless skinless chicken breasts in this but make sure that you cook it for 30 minutes (high) or 60 minutes longer (low).
- Minced Garlic: Minced is always better but powdered garlic can do the trick if that is all you have on hand.
- Cilantro: optional topping
- Greek Yogurt: optional topping
- Shredded Cheese: optional topping
Frequently Asked Questions about Crockpot Green Chicken Chili:
Is it ok to put raw chicken in slow cooker?
YES! I always put raw chicken in the slow cooker as well as when it is frozen. It usually takes about 30 minutes longer on high and 60 minutes longer on low if it is frozen before you start.
How long can you leave chili in a crockpot on low?
I always leave the chili in the crockpot for around 1-2 hours longer once it has cooked. My crockpot has a setting that keeps it warm but does not over cook it.
Is it better to cook chicken on high or low in crockpot?
In my opinion, this is a preference and what your time frame is. Most recipes that I see give you an option for both. If I am in a hurry and need just a few hours before dinner needs to be served, I set it on high for a shorter amount of time. If I need it to cook all day, I am putting it on low. That is the beauty of the crockpot; you can have it ready when you need it to be read!
EASY Dinner Recipes:
Double Dipped Boneless Chicken Wings
Air Fryer Fish Tacos with Cilantro Sriracha Sauce
BBQ Chicken Sweet Potato Nachos
Crockpot Chicken Green Chili
- 2 cans Great Northern beans (15.5 oz can)
- 1 cans green chilis (4 oz can)
- 1 can corn (8.75 oz. can)
- 32 ounce low sodium chicken broth
- 8 ounce light Neufchâtel cream cheese
- 1 pound chicken breasts or tenderloins
- 1 tbsp minced garlic
- cilantro optional topping
- regular Greek yogurt optional topping
- shredded cheese optional topping
- Combine all ingredients in crockpot.
- Stir to combine.
- Cook on low for 8 hours or high for 4 hours.
- Stir and shred chicken with a fork if needed.
- Serve and top with your favorite chili toppings!