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Slow-Cooker Green Chicken Chili Recipe

Slow-Cooker Green Chicken Chili
Source: Epicurious

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Ingredients

  • 3 pounds boneless, skinless chicken thighs
  • 2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
  • 1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
  • 2 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons (or more) kosher salt
  • 1 teaspoon (or more) freshly ground black pepper
  • 2 cans low-sodium pinto beans, drained, rinsed
  • Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
PREP TIME
15m
COOK TIME
4h15m
TOTAL TIME
4h30m
YIELD
6-8 servings

Instructions

  • Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low.
  • Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed.
  • Serve topped with avocado, cilantro, sour cream, and/or onion, if using.

Dinner

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A recipe from Epicurious

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