Slow Cooker Chicken Chili Verde [RECIPE]

Filled with loads of chicken and beans, this big pot of Chicken Chili Verde is a great way to put your slow cooker to work. (Photo by Jathan Fink, Jadeworks Entertainment)

Like most of you, we lead busy lives. That’s why we love throwing dinner in the slow cooker before we head out the door in the morning, only to come back at night and everything is ready to eat. Although not all slow cooker recipes are created equal, this one is delish, and more than a tad spicy, especially if you use our homemade salsa verde to prepare it. To tame the heat, make sure you add in sour cream. Just in time for game day, we hope you enjoy it!

PREP: 25 minutes
COOK: 5 hours

INGREDIENTS

• 2 boneless skinless chicken breasts (about 2 pounds)
• 1 large white onion, chopped
• 2 medium red bell peppers, chopped
• 1 4-ounce can chopped green chilies
• 2 15 1/2-ounce cans white beans (we prefer Great Northern)
• 4 cups salsa verde (make a double batch of our easy recipe or use 2 16-ounce jars of store-bought salsa)
• Kosher salt
• 1/2 cup minced fresh cilantro, optional
• Sour cream, optional
• Shredded Mexican cheese blend, optional
• Crushed tortilla chips, optional

DIRECTIONS

1. Put the chicken, onions, peppers, chilies and beans in a 5 quart (or larger) slow cooker. Pour salsa verde over top; cover and cook on low for 5 or 6 hours, or until chicken is tender.
2. Remove chicken and shred with two forks; return to slow cooker and stir. Season with salt as needed; serve. Top with cilantro, sour cream, cheese and chips, if desired.

TIP: This dish freezes well. Just cool completely and store in airtight freezer containers prior to adding toppings. To serve, thaw in the fridge overnight. Heat through in a saucepan, stirring occasionally and adding a little water as needed for desired consistency. Serve with toppings if desired.

YIELD: 10 servings