Slow Cooker Salsa Verde Chicken Chili
Description
This super easy salsa verde chicken chili will delight the whole family whether eaten as a chili, a dip, or as an enchilada filling.
Ingredients
•
1 pound skinless, boneless chicken breast halves
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1 (1 1/4 ounce) package white chili seasoning
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2 (15 ounce) cans reduced-sodium white beans, divided
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1/2 (32 ounce) carton chicken broth
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1 (16 ounce) jar salsa verde
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1 (15 ounce) can cream-style corn
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1 medium onion, diced
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1 1/2 cups chopped celery
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1 (4 ounce) can fire-roasted diced jalapenos, drained
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1 (4 ounce) can fire-roasted diced green chiles, drained
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1/2 teaspoon minced garlic
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1 teaspoon minced fresh cilantro
Directions
1
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
Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
3
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.