Green Chicken Chili Recipe with Sweet Potatoes and Salsa Verde
For this small batch Green Chicken Chili recipe with sweet potatoes, we will reach for store-bought roasted tomatillo or salsa verde – it’s the key ingredient to pack in flavor without the fuss. Adapt your large crockpot to make this salsa verde chicken chili a super simple dump-and-go dinner for two.
Servings: 2 hearty servings
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 large sweet potato , unpeeled, cut into 1" cubes (about 1 pounds)
- 8 ounces jarred tomatillo salsa salsa verde (about 1 cups)
- 1 cup low-sodium chicken broth or use roasted chicken Better than Bullion. Mix 1 teaspoon of bullion with 1 cup water for 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon or more kosher salt
- ½ teaspoon or more freshly ground black pepper
- 1 cans low-sodium pinto beans drained, rinsed. White beans or great northern beans are also great options.
For toppings:
- Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (optional)
Instructions
- If using a crock pot, place an oven-safe bowl inside the big bowl of the slow cooker.
- Add chicken, potatoes, salsa, broth, cumin, salt, and pepper in the bowl of the slow cooker or Dutch oven.
- For Crock pot: Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. During the last 30 minutes of cooking add the beans. Shred the chicken in slow cooker with 2 forks.
- For Stovetop: In a Dutch oven or large pot, bring to a simmer and cook, covered, over medium-low heat until the chicken shreds easily with 2 forks and the sweet potatoes are tender, about 1 ½ hours. Add the beans during the last 30 minutes of cooking. Shred the chicken in the pot with 2 forks.
- Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion.
Video
Notes
Only have a large slow cooker? You can cook small meals in a large slow cooker by using an oven safe bowl. Read the section Tips for making small batch crock pot chili above.
This chili is so good you may not have any leftovers, in case you do here are some suggestions for storing, freezing and reheating.
To Store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
To Freeze. Place chili in an airtight, freezer-safe storage container. Be sure to fill only about ¾ full allowing the chili to expand when frozen. Let thaw overnight in the refrigerator before reheating.
To reheat: Warm the chili in the microwave or on the stovetop until steaming. The starch from the beans acts as a thickener so if it is too thick add some chicken broth.