Name: Healthy Slow Cooker Salsa Verde Chicken Chili Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 to 3 cups diced butternut squash, cut into ½-inch pieces or smaller; 1 small yellow onion, finely diced (~½ cup); 1 small green bell pepper, seeded and diced; ½ to 1 small jalapeño pepper, seeded and finely diced (~1½ tablespoons); 16 ounces salsa verde; 2 cups reduced-sodium chicken broth; 2 teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; 2 pounds boneless, skinless chicken breasts; 15 ounces dark red kidney beans, rinsed and drained; 15 ounces cannellini beans, rinsed and drained; 1 bunch scallions, sliced (green and white parts); 1 cup coarsely chopped cilantro or parsley; Greek yogurt; Lite sour cream; Shredded cheddar cheese; Finely sliced red onion; Chopped avocado

Jump to Recipe· 3.8 from 20 reviews

If you’re craving a comforting, zesty, and wholesome meal that practically makes itself, the Healthy Slow Cooker Salsa Verde Chicken Chili Recipe is exactly what you need. This vibrant chili bursts with tender chicken, hearty beans, and a surprising pop of butternut squash—all simmered gently in tangy salsa verde that brightens every spoonful. It’s a perfect weeknight dinner or an easy meal prep superstar that delivers warmth and nutrition with minimal fuss.

Ingredients You'll Need

A white oval bowl filled with a thick soup showing several layers of shredded pale chicken, small yellow cubes, dark red kidney beans, and white beans, all mixed in a golden broth with green herbs sprinkled throughout. Around the bowl, there are four small white bowls containing shredded yellow cheese, a creamy white sauce, thin slices of purple onion, and green sliced jalapeños. The background is a white marbled surface with some green onion stalks and a yellow striped cloth partially under the bowl. A metal ladle is resting near the bowl. Photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simple, fresh ingredients that each bring their own special flavor and texture to the pot. From the mild sweetness of butternut squash to the punchy heat of jalapeño, each component is carefully chosen to make this Healthy Slow Cooker Salsa Verde Chicken Chili Recipe your new favorite chili that’s as colorful as it is delicious.

2 to 3 cups diced butternut squash: Adds a creamy texture and subtle sweetness that balances the tangy salsa verde perfectly.
1 small yellow onion, finely diced (~½ cup): Lends a savory base note and soft bite as it cooks down.
1 small green bell pepper, seeded and diced: For a crisp, fresh flavor and lovely green color.
½ to 1 small jalapeño, seeded and finely diced (~1½ tablespoons): Gives the chili a gentle warmth without overpowering the other flavors.
16 ounces salsa verde: The zesty heart of the dish that brings tang and brightness to every bite.
2 cups reduced-sodium chicken broth: Ensures a rich but not salty liquid base for slow cooking.
2 teaspoons ground cumin: Infuses a warm, earthy aroma that deepens the chili's flavor profile.
1 teaspoon dried oregano: Adds a subtle herbal undertone that complements the salsa verde.
½ teaspoon garlic powder: Offers a mellow garlic flavor that melds seamlessly during slow cooking.
¼ teaspoon ground black pepper: Brings a mild hint of spice and complexity.
2 pounds boneless, skinless chicken breast: Provides lean protein that becomes wonderfully tender and shreddable.
15 ounces dark red kidney beans, rinsed and drained: Adds protein, fiber, and a hearty bite.
15 ounces cannellini beans, rinsed and drained: Offers creaminess for extra texture contrast.
1 bunch scallions, sliced (green and white parts): Introduces a fresh and slightly pungent finish just before serving.
1 cup coarsely chopped cilantro or parsley: Brightens the chili with a fresh herbal lift.
Optional garnishes: Greek yogurt, light sour cream, shredded cheddar cheese, thinly sliced red onion, chopped avocado for extra layers of flavor and creaminess.

How to Make Healthy Slow Cooker Salsa Verde Chicken Chili Recipe

Step 1: Combine the Veggies and Liquids

Start by placing the diced butternut squash, yellow onion, green bell pepper, jalapeño, salsa verde, and chicken broth into the slow cooker. Give everything a good stir to blend the flavors right from the start. This creates the vibrant, flavor-packed base that's perfect for slow cooking.

Step 2: Add the Spices and Chicken

Sprinkle in the ground cumin, dried oregano, garlic powder, and black pepper. Stir again to distribute the spices evenly throughout the mixture. Nestle the boneless, skinless chicken breasts on top, ensuring they are submerged to soak up all the zingy, rich flavors the salsa verde and spices bring.

Step 3: Slow Cook the Chili

Cover your slow cooker and set it to high for about 4 hours or low for 8 hours if you prefer a longer, slower cook. This allows the chicken to tenderize beautifully while the vegetables soften, melding all the flavors into a complex and comforting chili.

Step 4: Add Beans and Shred Chicken

About 30 minutes before the chili is done, carefully remove the chicken breasts and set them aside. Stir in the rinsed kidney and cannellini beans, letting them simmer in the salsa verde until heated through. Meanwhile, shred the chicken using two forks—it should fall apart effortlessly. Return the shredded chicken to the slow cooker, stir thoroughly to mix everything well, and replace the lid to finish cooking.

Step 5: Final Touches

Just before serving, stir in the sliced scallions and chopped cilantro or parsley to add freshness and a burst of color that elevates the chili’s presentation and taste.

How to Serve Healthy Slow Cooker Salsa Verde Chicken Chili Recipe

A white bowl filled with a thick yellow-green soup layered with shredded chicken, chunks of yellow squash, red kidney beans, and white beans, garnished in the center with a dollop of white sour cream, bright green diced avocado, thin slices of green jalapeno, shredded orange cheddar cheese, finely sliced red onions, and small sprinkles of chopped cilantro, all sitting on a white marbled surface with small bowls of sliced jalapenos and red onions nearby, photo taken with an iphone --ar 4:5 --v 7

Garnishes

The real joy of serving this chili comes from adding your favorite garnishes. A dollop of Greek yogurt or light sour cream adds creaminess and cools the gentle heat. Sprinkling shredded cheddar cheese melts slightly into the warm chili, making every bite extra satisfying. Finish with sliced red onions for crunch and diced avocado for richness that beautifully rounds out the meal.

Side Dishes

This chili pairs wonderfully with simple sides that soak up its sauce. Try warming up some crunchy tortilla chips or a warm, soft corn tortilla. A fresh green salad or roasted veggies offer a crisp contrast. For an extra touch of comfort, a scoop of cilantro lime rice complements the salsa verde without competing with the chili's vibrant flavors.

Creative Ways to Present

Get playful by serving this chili in individual bread bowls for a fun, rustic presentation that doubles as edible servingware. Or layer the chili over baked sweet potatoes for a hearty and visually appealing meal. For a party, offer a toppings bar so everyone can customize their bowls with their favorite garnishes and extras.

Make Ahead and Storage

Storing Leftovers

This chili keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve all those vibrant flavors and textures. Leftover chili often tastes even better the next day as the flavors have more time to develop and mingle.

Freezing

If you want to enjoy this Healthy Slow Cooker Salsa Verde Chicken Chili Recipe another time, it freezes wonderfully. Portion the chili into freezer-safe containers or bags, leaving some room for expansion. It will keep for up to three months, making it perfect for busy days when you need a nutritious, homemade meal fast.

Reheating

Thaw frozen chili overnight in the refrigerator, or reheat directly from frozen on low heat in a pot. Stir occasionally until warmed through. When reheating refrigerated chili, use the stovetop or microwave, adding a splash of chicken broth if it seems too thick. Finish with fresh scallions and cilantro for that just-cooked freshness.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a bit more fat and richness, and they shred nicely too. Adjust the cooking time if you use bone-in thighs, as they may take longer to cook through.

Is this recipe spicy?

The heat level is mild to moderate thanks to the jalapeño pepper, which you can easily adjust or omit depending on your preference. The salsa verde adds tangy brightness without overwhelming spice.

Can I make this chili vegetarian?

Yes! You can substitute the chicken with extra beans or hearty vegetables like mushrooms or additional butternut squash. Use vegetable broth instead of chicken broth to keep it fully plant-based.

How thick should the chili be?

The chili should be thick yet stew-like, with a saucy consistency that coats the beans and chicken well. If it’s too runny, you can cook it uncovered for the last 30 minutes to reduce some liquid.

What’s the best way to dice butternut squash quickly?

Peel it with a sturdy vegetable peeler, then cut in half lengthwise to scoop out the seeds. Slice into strips, then dice into small cubes. Using a sharp knife and cutting carefully will make this prep quicker and safer.

Final Thoughts

Sharing this Healthy Slow Cooker Salsa Verde Chicken Chili Recipe with you feels like giving a warm hug in food form. It’s that perfect blend of comforting and lively, nutritious and delicious, effortless but full of flavor. Whether you’re meal prepping or feeding a crowd, this chili hits the spot every time. I truly hope it becomes as cherished in your kitchen as it is in mine.