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
- 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.
- Cover and cook on low for 9-10 hours, or high for 6-7 hours.
- Remove chicken from chili; shred using 2 forks. Place shredded chicken back into slow cooker; stir to combine.
- Serve topped with additional cilantro, mozzarella cheese, and avocado as desired.
Original Recipes visit: Slow Cooker Verde Chicken Chili @ simplystacie.net