Name: Crock-Pot Chicken Chili
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Green salsa (salsa verde) - 1 (16 ounce) jar; Diced tomatoes with green chile peppers - 1 (16 ounce) can; White beans, drained - 2 (15 ounce) cans; Chicken broth - 1 (14.5 ounce) can; Corn, drained - 1 (14 ounce) can; Onion, chopped - 1; Dried oregano - ½ teaspoon; Ground cumin - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Skinless, boneless chicken breasts - 3

Ingredients for - Crock-Pot Chicken Chili

1. Green salsa (salsa verde) 1 (16 ounce) jar

2. Diced tomatoes with green chile peppers 1 (16 ounce) can

3. White beans, drained 2 (15 ounce) cans

4. Chicken broth 1 (14.5 ounce) can

5. Corn, drained 1 (14 ounce) can

6. Onion, chopped 1

7. Dried oregano ½ teaspoon

8. Ground cumin ¼ teaspoon

9. Salt and ground black pepper to taste ¼ teaspoon

10. Skinless, boneless chicken breasts 3

How to cook deliciously - Crock-Pot Chicken Chili

1 . Stage

Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

2 . Stage

Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.

3 . Stage

Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir. "Served with 4-blend Mexican cheese, sour cream and fresh cilantro". Karen Moore