Slow-Cooker Green Chicken Chili Recipe

Name: Slow-Cooker Green Chicken Chili
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: 6-8 servings
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)

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