Slow Cooker Verde Chicken Chili

2 lbs boneless skinless chicken breasts
1 cup frozen corn
15 oz can white beans (cannellini or great northern), drained and rinsed
1 cup salsa verde
1 small yellow onion, diced
2 garlic cloves, minced
1 jalapeno, seeded and minced
2 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp hot sauce (Tapatio or something similar)
¼ cup chopped fresh cilantro, plus more for garnish
mozzarella cheese and avocado for garnish, optional

  1. In your slow cooker, add chicken breasts, corn, beans, salsa, onion, garlic, jalapeno, chicken broth, cumin, chili powder, hot sauce, and cilantro; lightly stir to combine spices.
  2. Cover and cook on low for 9-10 hours, or high for 6-7 hours.
  3. Remove chicken from chili; shred using 2 forks. Place shredded chicken back into slow cooker; stir to combine.
  4. Serve topped with additional cilantro, mozzarella cheese, and avocado as desired.

Original Recipes visit: Slow Cooker Verde Chicken Chili @

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