Turn the chicken once about 3/4 of the way through, just to make sure all the meat is in contact with the.
Crock-Pot® Chicken Chili
Blend the cornflour mixture into remaining sauce in the slow cooker to.
Recipe Summary 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.Ingredients | Slow Cooker Boneless Chicken Thighs
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
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.
Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
Info | Slow Cooker Boneless Chicken Thighs
prep:
10 mins
cook:
6 hrs
total:
6 hrs 10 mins
Servings:
5
Yield:
5 servings
TAG : Crock-Pot® Chicken Chili
Soups, Stews and Chili Recipes, Chili Recipes, White Chili Recipes,
