Description
A simple and flavorful white chili made in the crockpot with salsa verde for a tangy twist.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can white beans, drained
- 1 (15 oz) can corn, drained
- 1 (16 oz) jar salsa verde
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Place chicken breasts in the crockpot.
- Add white beans, corn, salsa verde, chicken broth, cumin, garlic powder, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the chicken with two forks.
- Stir in cilantro.
- Serve topped with shredded cheese.
Notes
- Use mild or hot salsa verde depending on your preference.
- For extra creaminess, stir in 1/4 cup sour cream before serving.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired