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Bowl of slow cooker green chile chicken stew with cilantro and green onion

Slow Cooker Green Chile Chicken Stew

This cozy slow cooker green chile chicken stew is loaded with tender shredded chicken, creamy cannellini beans, salsa verde, and roasted green chiles for a flavorful, high-protein dinner with almost no hands-on work. Just add everything to the crockpot, let it simmer, and come home to a hearty, comforting meal that tastes like it cooked all day.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Dinner, Main Course, Soup, Stew
Cuisine: American, Mexican, Southwestern
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Slow cooker or crockpot: Used to gently cook the stew until the chicken is tender and shreddable.
  • Cutting board and knife: For dicing the onion, peppers, jalapenos, and chopping garnishes.
  • Measuring cups and spoons To measure the broth, salsa verde, and seasonings accurately.
  • Tongs or forks: For removing and shredding the cooked chicken.
  • Ladle: For serving the green chile chicken stew into bowls.

Method
 

  1. Add the salsa verde, diced green chiles, cannellini beans, onion, garlic, green bell peppers, jalapenos (if using), The Spice Girl Kitchen Mexican Seasoning, salt, chicken breasts, and chicken broth to the slow cooker. Stir well to combine everything so the flavors start to come together.
  2. Cover and cook on high for about 4 hours or on low for 6 to 8 hours, until the chicken is cooked through and easily shreds with a fork. The green chile chicken stew will thicken slightly as it cooks.
  3. Use tongs or a fork to remove the chicken breasts from the slow cooker. Shred the chicken on a cutting board with two forks, then return the shredded chicken to the slow cooker and stir it back into the stew.
  4. Taste the green chile chicken stew and adjust seasoning if needed. If you prefer a thicker stew, you can lightly mash some of the beans with the back of a spoon.
  5. Ladle the stew into bowls. Garnish with chopped cilantro and sliced green onion. Serve warm with tortilla chips, warm tortillas, or over rice if desired.

Video

Notes

  • Heat level: Use mild, medium, or hot salsa verde and green chiles depending on your heat preference.
  • Jalapenos: Remove seeds for mild heat or leave them in for extra spice.
  • Bean options: Cannellini beans work best, but Great Northern, navy, or pinto beans also work well.
  • Seasoning swap: Use equal parts chili powder, cumin, and smoked paprika if you don’t have my Mexican Seasoning.
  • Creamy variation: Stir in cream cheese, sour cream, or Greek yogurt after cooking for a creamy version.
  • Thickening tip: Mash a few beans or add a small spoonful of instant mashed potatoes to thicken.
  • Protein swap: Boneless chicken thighs can replace breasts and shred beautifully.
  • Serving ideas: Serve with tortillas, tortilla chips, rice, or on top of baked potatoes.
  • Meal prep: Stew keeps well for 4 days in the fridge and reheats easily with a splash of broth.
  • Freezing: Freeze for up to 3 months in airtight containers or freezer bags and thaw before reheating.
  • Food safety: Do not use frozen chicken in the slow cooker; fully thaw the chicken before cooking.
  • Nutrition (per serving, 6 servings): 320 calories, 6 g fat, 28 g carbs, 30 g protein, 7 g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.