Tuesday, February 17, 2015

Slow Cooker Verde Chicken Chili


I love chili and I love verde chicken so this Slow Cooker Verde Chicken Chili was a match made in heaven for me.  Even though I love chili, I don't make it very often because Jake won't eat soup (of any kind).  On top of that, Jake and Josh won't eat beans, total weirdos.  Luckily, Luke eats beans like they are going out of style.  Anyway, this chili was the perfect compromise because it is super versatile which made it something that all four of us happily ate.  I used a slotted spoon to take out some of the chicken to make tacos for Josh and Jake, Luke gobbled up the beans, and I ate it as intended.  No matter how you decide to eat this Slow Cooker Verde Chicken Chili your taste buds will thank you!

In addition to being super delicious, this chili is very easy to make.  Other than chopping an onion and mincing a few cloves of garlic, you mostly just dump everything in and let the slow cooker do the work.  You could even buy some pre-chopped onion and those little cubes of frozen minced garlic (I love you Trader Joe's).

 
Once the chicken is cooked through you take it out and shred it.  Look how juicy that chicken is!


I wanted this to be thick like chili, not a soup, so I mixed a little bit of corn starch and water and stirred that in before I added the chicken back in.


Serve this up as is or with your favorite toppings.  For me that was shredded Monterrey jack cheese and guacamole.



Like most chili recipes, this Slow Cooker Verde Chicken Chili is even better the next day.  I'm pretty sure it will freeze well, but it didn't last long enough for me to find out.  Next time, I think I will make a double batch.


Slow Cooker Verde Chicken Chili
Adapted from Budget Bytes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 - 2 lbs. boneless, skinless chicken breasts
  • 2 cups salsa verde
  • 1 can cannellini beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne
  • 1/4 tsp. black pepper
  • 2 cups chicken broth
  • 2 tbsp. corn starch
  • 1 tbsp. water
  • Monterrey Jack cheese, Greek yogurt, or guacamole for topping
  1. Put all ingredients except corn starch and water in slow cooker and cook on high for about 3 hours.
  2. Remove chicken and shred it.  
  3. Combine corn starch and water and stir into slow cooker.
  4. Return chicken to slow cooker and stir to combine.
  5. Continue to cook for 30 minutes.
  6. Serve with shredded jack cheese, Greek yogurt, or guacamole.

I'm linking up with Inspiration Monday, Mix It Up Monday, Busy Monday, Munching Monday, Create Link Inspire, Lou Lou Girls, Mad Skills, Tips & Tricks, Two Cup TuesdayTasty Tuesdays, Tasty Tuesday, Whimsy Wednesday, Wednesday Whatsits, Moonlight & Mason Jars, Showcase Your Talent Thursday, Cook It Craft It Share It, Cookin & Craftin, Thrifty Thursday, Creativity Unleashed, Pin JunkieCreate It Thursday, Best of the Weekend, Weekend Potluck, Best Recipes, Pinworthy Projects, Saturday Night Fever, and Link Party Palooza.