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.

• Preparation Time: 10 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 10 mins
• Calories: 386 Calories

Ingredients

• 1 onion, chopped
• salt and ground black pepper to taste
• 1 (14.5 ounce) can chicken broth
• ½ teaspoon dried oregano
• ¼ teaspoon ground cumin
• 3 skinless, boneless chicken breasts
• 2 (15 ounce) cans white beans, drained
• 1 (16 ounce) jar green salsa (salsa verde)
• 1 (16 ounce) can diced tomatoes with green chile peppers
• 1 (14 ounce) can corn, drained

Recipe Instructions

Step 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.

Step 2

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

Step 3

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