Name: Slow Cooker Salsa Verde Chicken Chili
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - 1 pound; White chili seasoning - 1 (1.25 ounce) package; Reduced-sodium white beans, divided - 2 (15 ounce) cans; Chicken broth - ½ (32 ounce) carton; Salsa verde - 1 (16 ounce) jar; Cream-style corn - 1 (15 ounce) can; Onion, diced - 1 medium; Chopped celery - 1 ½ cups; Fire-roasted diced jalapenos, drained - 1 (4 ounce) can; Fire-roasted diced green chiles, drained - 1 (4 ounce) can; Minced garlic - ½ teaspoon; Minced fresh cilantro - 1 teaspoon

Ingredients for - Slow Cooker Salsa Verde Chicken Chili

1. Skinless, boneless chicken breast halves 1 pound

2. White chili seasoning 1 (1.25 ounce) package

3. Reduced-sodium white beans, divided 2 (15 ounce) cans

4. Chicken broth ½ (32 ounce) carton

5. Salsa verde 1 (16 ounce) jar

6. Cream-style corn 1 (15 ounce) can

7. Onion, diced 1 medium

8. Chopped celery 1 ½ cups

9. Fire-roasted diced jalapenos, drained 1 (4 ounce) can

10. Fire-roasted diced green chiles, drained 1 (4 ounce) can

11. Minced garlic ½ teaspoon

12. Minced fresh cilantro 1 teaspoon

How to cook deliciously - Slow Cooker Salsa Verde Chicken Chili

1 . Stage

Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

2 . Stage

Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.

3 . Stage

Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.