Ingredients
- 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
- 2 (16 ounce) jars salsa verde (green salsa)
- 1 (28 ounce) can tomato puree
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper (Optional)
- salt and ground black pepper to taste
- 2 (15 ounce) cans cannellini beans, drained
- 1 (16 ounce) package frozen sweet white corn
- 1 (16 ounce) bag frozen bell pepper strips
- 1 white onion, chopped
Why This Dish Is Amazing
This dish brings together bold spices and tender chicken for a perfect balance of heat and flavor. It’s a great way to enjoy a spicy meal that feels both comforting and exciting. The chile flavor adds a unique twist that makes every bite memorable.
Chef Tips
- Marinate the chicken for at least 30 minutes to enhance its flavor and tenderness.
- Use fresh chiles if possible for a brighter, more vibrant heat.
- Cook the chicken on medium-high heat to get a nice sear without drying it out.
- Use fresh chiles if possible for a brighter, more vibrant heat.
- Cook the chicken on medium-high heat to get a nice sear without drying it out.
Step 1
Put the chicken into your slow cooker. Then add the salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne, salt, and black pepper—give everything a good mix. Toss in the cannellini beans, corn, bell pepper strips, and onion, stirring everything together so the flavors combine.
Step 2
Set the slow cooker to High and let it cook for about 2 hours, stirring occasionally to keep things from sticking. After that, turn the heat down to Low and let it simmer until you're ready to eat—at least another couple of hours. This slow simmer really helps the flavors meld and the chicken get nice and tender.
Serving Options To Try
Serve this spicy chicken with steamed rice or warm naan bread to soak up the sauce. A simple side of sautéed vegetables or a fresh salad can help balance the heat. For an extra touch, garnish with chopped cilantro and a squeeze of lime.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist. This dish can also be frozen for up to 2 months; just thaw overnight before reheating.
