Crockpot White Chicken Hatch Pepper Chili
A healthy, light, delicious chili recipe that is vibrant with the flavors of late Summer & Fall! This crockpot white chicken hatch pepper chili marries the in-season flavorful hatch pepper with the warm, seasonal spice of traditional white chicken chili!
Equipment
- Slow Cooker
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 3-4 Hatch Chile Peppers (or any green peppers)
- 1/2 Red onion
- 1 C Corn (recommend frozen roasted corn)
- 2 cans White kidney beans (mostly drained, not rinsed)
- 1 C Chicken broth
- 1/2 C Verde salsa
- 2 tbsp Lime juice
- 1 tsp garlic
- 2 tbsp butter
- to taste Salt & Pepper
Instructions
- Chop produce (peppers and onions) - remove ribs and seeds of peppers to reduce heat (recommended). Pat chicken dry and sprinkle with salt and pepper. Mostly drain the cans of beans, but do not rinse.
- Add chicken to the slow cooker and then all remaining ingredients. Stir to combine and then set on Low for 7-8 hours (or high for 4-6).
- Once your chicken is tender enough to easily shred with a fork, your chili is ready! Shred the chicken right there in the pot and add more salt/pepper to taste! Serve in a bowl topped with avocado, queso fresca, and cilantro or green onion! I also love to serve this chili with a side of tortilla chips for dipping. Enjoy!
Notes
Storage - Store in an airtight container in the fridge for 5-7 days. Freeze for 6-8 months!
Nutrition
Calories: 94kcalCarbohydrates: 10gProtein: 9gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgSodium: 403mgPotassium: 294mgFiber: 2gSugar: 4gVitamin A: 208IUVitamin C: 10mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!