Slow Cooker White Chicken Chili Verde Delight

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups green salsa (preferably tomatillo salsa)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• to taste salt and pepper
• 0.5 cup fresh cilantro, chopped (for garnish)
• as needed lime wedges (for serving)

Instructions

1. Place the chicken breasts at the bottom of the slow cooker.
2. In a large mixing bowl, combine the green salsa, diced green chiles, chopped onion, minced garlic, chicken broth, cumin, chili powder, smoked paprika, and some salt and pepper. Mix well.
3. Pour the salsa mixture over the chicken breasts in the slow cooker, ensuring they are well covered.
4. Cover the slow cooker and set it on low heat for 6-7 hours or high heat for 3-4 hours. The chicken should be cooked through and tender.
5. Once cooked, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir in the cannellini beans.
6. Cook for an additional 20-30 minutes on low to heat the beans. Adjust seasoning with more salt and pepper if needed.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.