Green Chicken Chili in the Crockpot

Green Chicken Chili, With chicken, sweet potatoes, tomatillo salsa, and pinto beans, this uncomplicated, slow-cooked chili is a hybrid between chile verde (typically made with pork) and white chicken chili. 온라인카지노

A tasty and pleasant “bowl of green” can be made with just a few ingredients and little effort.


6 to 8 servings

3 pounds skinless boneless chicken thighs

2 large unpeeled sweet potatoes, cut into 1″ cubes (about 2 pounds)
1 jar tomatillo salsa (salsa verde) (16 oz) (about 2 cups)

2 cups chicken broth (low sodium)

tablespoons cumin powder

2 tablespoons kosher salt (or more)

1 teaspoon freshly ground black pepper (or more)

2 cans drained and rinsed low-sodium pinto beans

Avocado slices, cilantro, sour cream, and/or finely chopped onion (for serving; optional) 카지노사이트

Special Resources

6-quart slow cooker (or larger)

Step 1

In a slow cooker, combine the chicken, potatoes, salsa, broth, cumin, salt, and pepper. Cook, covered, for 4 hours on high or 6 hours on low, or until chicken shreds easily with a fork and sweet potatoes are soft.

During the last 30 minutes of cooking, add the beans. With two forks, shred the chicken in the slow cooker.

If necessary, season with salt and pepper. If used, top with avocado, cilantro, sour cream, and/or onion.

Proceed with caution.

Step 2

Chili can be made three days ahead of time; cover and chill.

Note from the Chef

This chili can be made in a Dutch oven or large saucepan on the stovetop. Bring to a simmer and cook, covered, over medium-low heat for 1 1/2 hours 카지노 블로그

Or until chicken shreds easily with a fork and sweet potatoes are cooked. Cook for 30 minutes after adding the beans.

Leave a Reply