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Crockpot Italian Chicken and Mustard Greens Chili

It’s finally crockpot season! And we have a delicious spin on cold weather classic. Our Italian Chicken and Mustard Green Chili is a flavorful way to incorporate vegetables in your meal while keeping you warm and cozy. Though this recipe may not be fully little-kid-approved, we highly recommend it for any chili cookoffs or pot lucks you are attending during the holidays.

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 6-8 hours






3 lbs boneless skinless chicken breasts or thighs

1 small sweet onion, diced

3 cloves garlic, minced or grated (to taste)

 2 tbsp chili powder

 1 tbsp dried oregano

 2 tsp smoked paprika

 2 tsp dried thyme

1/4 tsp allspice

1/4 - 1/2 tsp crushed red pepper flakes

1 dried bay leaf

1 tsp salt & pepper (to taste)

1 oz can tomato paste

4 cups low sodium chicken broth

1/2 cup balsamic vinegar

1 large bunch mustard greens, roughly chopped

1 oz jar roasted red peppers, sliced 

1 oz can cannellini beans, drained and rinsed 

1 cup fresh grated parmesan cheese (plus more for serving)

1/2 cup chopped parsley (plus more for serving)


  • In a 6-8-quart crockpot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, crushed red pepper flakes, bay leaf, salt and pepper. Next, add the tomato paste, chicken broth, and balsamic vinegar. Give everything a gentle stir to combine. Cover the crockpot and cook on low for 6 to 8 hours, or 4-6 hours on high, stirring occasionally. 
  • During the last 30 minutes of cooking, stir in the mustard greens, roasted red peppers, and cannellini beans into the crockpot. Crank the heat up to high, cover and let cook. Lightly shred the chicken with two forks (it should fall apart). Stir in parmesan cheese and parsley. Ladle the soup into bowls and serve with parmesan cheese and toasted or flaky bread for dipping.