Thank the good Lord that fall has finally decided to make an appearance! In my house that means soups, stews and chilis of all kinds. I love this recipe because it is just throwing everything together and letting the crockpot do the work for you. I sometimes even use ground pork in this recipe, just brown it before you add it to all the other ingredients. Enjoy with a slice of Mexican cornbread, a dollop of sour cream and shredded pepper jack cheese.  

Chicken Verde Chili 

Makes 6 Servings


1-pound chicken-either boneless, skinless breast or thighs

16 oz. jar of salsa verde- we enjoy the Sam’s Choice Medium Spice Salsa Verde 

15.5 oz. can of golden or white hominy-drained 

2-15.5 oz. cans of great northern beans-drained

4 oz. can of diced green chilis 

1 ½ tablespoons cumin 

4 chicken bouillon cubes 

2 tablespoons dried onion

2 teaspoons garlic powder 

½ teaspoon black pepper

¼ teaspoon salt 

4 cups water   



1. Spray the inside of the crockpot crock with cooking spray

2. Place everything in the crockpot, turn on, cook on low for 6 to 8 hours  

3. Remove chicken and shred about 30 minutes before you want to eat

4. Shred and return to the crockpot 


Rachel Marion is a lifelong resident of Marshall County and works for Thornton Properties, LLC, in Guntersville as the office manager. She is married to Tom Marion and lives in Arab with their two dogs, Hector and Lola. She has an expansive cookbook collection, follows dozens of food blogs and when she isn’t cooking, she is thinking about cooking. She was raised in a home surround by yummy food made by the loving hands of her grandmother and mother. Nothing says love too her more than filling the bellies of her loved ones and making great memories while doing it.

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