Description
A comforting and flavorful slow cooker chili made with tender chicken, tangy salsa verde, white beans, and a blend of spices. Perfect for an easy weeknight dinner or meal prep.
Ingredients
1 pound boneless skinless chicken breasts
1 (16-ounce) jar salsa verde
1 (15-ounce) can white beans, drained and rinsed
1 (4-ounce) can diced green chilies
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
Place the chicken breasts in the bottom of the slow cooker.
Add the cooked onion and garlic mixture over the chicken.
Pour the salsa verde, chicken broth, and diced green chilies into the slow cooker.
Add the drained and rinsed white beans on top.
Sprinkle cumin, chili powder, dried oregano, salt, and black pepper evenly over the ingredients.
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Stir in the fresh cilantro and lime juice.
Taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours