Back to Recipes

Green Chili Chicken in the Slow Cooker


  • 1 container Better Beans Cuban Black Beans
  • 1 yellow onion, halved and sliced thinly
  • 1 Tbs avocado oil or other cooking oil
  • 3 chicken breast halves (with skin and bones)
  • One 4oz can diced green chilis
  • 1/2 tsp salt
  • 1 heaping teaspoon Better than Bouillon "chicken base" dissolved in 1 cup hot water (or use 1 cup of any other chicken broth)


Yield: serves 6 – 8


Warm the oil in the stove top safe insert to your slow
cooker, add the onions and cook a couple minutes. (If your
slow cooker has a ceramic insert that is not safe for the
stove top, use a regular frying pan for all this browning
stuff (step 1 and 2), then transfer all to your slow
cooker and add the broth.)
Add the chicken pieces, skin side down, ideally in a
single layer. Let brown for a couple minutes, add the
green chilis, and sprinkle with salt.
Add the broth, transfer insert to slow cooker and set
timer for 4 hours on High setting.
When chicken is done cooking, transfer the pieces to a
cutting board, remove and discard bones and skin. Shred
chicken with a fork. (I like to transfer my slow cooker
insert with the sauce from cooking to the stove top over
medium-high heat to boil and reduce the sauce while I
shred the chicken.) Return shredded chicken to the sauce
and serve.

No Comments

No comments yet.

Leave a comment

green chili chicken bio

Hi! I’m Amy Andrews, a food and wine educator, writer,
and health advocate. I share my knowledge of food,
eating, and lifestyle with the hope of inspiring people to
care about where their food comes from, cook simply with
the seasons, and cultivate a joyful relationship with food
and eating.

Ripe Food and Wine