Crock-Pot Chicken Chili

 

Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold out, because they know this will be on the menu. It's very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese. 

prep:10 mins

cook:6 hrs

total:6 hrs 10 mins

Servings:5

Yield:5 servings 

 

 

Ingredients: 

1 (16 ounce) jar green salsa (salsa verde) 

1 (16 ounce) can diced tomatoes with green chile peppers 

2 (15 ounce) cans white beans, drained 

1 (14.5 ounce) can chicken broth 

1 (14 ounce) can corn, drained 

1 onion, chopped 

½ teaspoon dried oregano 

¼ teaspoon ground cumin 

salt and ground black pepper to taste 

3 skinless, boneless chicken breasts 

 

Directions: 

1-Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

2-Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.

3-Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

 

Nutrition Info: 

Per Serving:

386 calories; protein 28.8g; carbohydrates 62.9g; fat 2.9g; cholesterol 36.9mg; sodium 1338.2mg.