Slow-cooker white bean chicken chili verde from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 75) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red onions for scallions, and navy beans for Great Northern beans.

  • averythingcooks on October 04, 2025

    While it's usually not my 1st (or 2nd!) choice, yesterday was a perfect day to use the slow cooker. I had to thaw a container of roasted tomatillos, spooning out what was needed as all of the garden harvest (my only source) has been "dealt with". We ate this over cheesy polenta topped with pickled onions but because I've made lots of better versions from my books (this seemed a bit...thin? dull?...despite my attempts to liven it up) , I probably won't repeat this.

  • Bessp on October 01, 2025

    Delicious! I made it in my pressure cooker to speed things up. 22 minutes at pressure did it. I topped with cilantro, scallions, avocado, and creme fraiche. Will definitely make again!

  • shelbstirr on April 14, 2025

    This has been one of my favorite recipes for years. It’s hearty, and freezes well. I love topping it with Fritos and diced avocado tossed in lime juice.

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