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- 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 The main ingredients bring a lot of flavor. The chicken is the star here. I love using boneless, skinless breasts because they cook well and shred easily. Green salsa adds a fresh taste. I prefer tomatillo salsa for its bright notes. Cannellini beans give creaminess, while diced green chiles add a mild kick. Onions and garlic round out the base, bringing depth to the dish. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste Spices are key to making this chili shine. Ground cumin adds warmth, while chili powder brings a slight heat. Smoked paprika gives a nice depth and richness. Don't forget salt and pepper; they help balance all the flavors. I recommend tasting as you go. Adjust them based on your preference. - ½ cup fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Garnish elevates the dish. Fresh cilantro adds a pop of color and brightness. It contrasts with the rich chili beautifully. Lime wedges are a must! A squeeze of lime just before eating brightens the flavor. Serve your chili in bowls, and let guests choose their garnishes. This way, everyone can enjoy it their way. Start by placing the chicken breasts at the bottom of your slow cooker. This helps the chicken cook evenly. You can use boneless, skinless chicken breasts for best results. They stay tender and soak up all the flavors. When choosing chicken cuts, look for fresh, high-quality meat. If you want a richer flavor, try using thighs. They are juicier and add depth to your chili. In a large bowl, combine the green salsa, diced green chiles, chopped onion, and minced garlic. Pour in the chicken broth, and add the ground cumin, chili powder, and smoked paprika. Don’t forget to sprinkle in some salt and pepper. Mix well until all the ingredients blend together. The balance of seasoning is key. This mix gives your chili the right kick and depth of flavor. You have two options for cooking: low or high heat. If you cook on low, set it for 6 to 7 hours. For high heat, go for 3 to 4 hours. Both methods will cook your chicken through and make it tender. Check the chicken to make sure it’s cooked. When done, take it out and shred it with two forks. Return the shredded chicken to the slow cooker. Add the rinsed cannellini beans and stir. Cook for an extra 20 to 30 minutes on low. This heats the beans and blends the flavors. To make your Slow Cooker White Chicken Chili Verde shine, adjust the seasoning to your taste. Start with salt and pepper. If you want more heat, add jalapeños or cayenne pepper. These simple changes can make a big difference. If you prefer a milder dish, use less chili powder. You can also swap the green salsa for a milder version. Shredding chicken can be easy. After cooking, take the chicken out with tongs. Use two forks to pull it apart. This method works best when the chicken is hot. For faster shredding, use a stand mixer. Just put the chicken in the mixer bowl and turn it on low. In seconds, you’ll have perfectly shredded chicken. Add-ins can make your chili unique. Try corn for sweetness or bell peppers for crunch. You can also stir in some spinach for extra greens. For serving, consider pairing it with rice or tortillas. This adds texture and makes the meal more filling. Don’t forget garnishes like fresh cilantro and lime wedges. They brighten up the dish and add fresh flavor. {{image_2}} You can swap the chicken in this recipe for turkey or pork. Both meats work well and offer different flavors. Turkey gives a leaner option, while pork adds richness. If you want a vegetarian dish, try using jackfruit or lentils. These options still provide protein and absorb the chili's great flavors. The type of salsa you choose can change the whole dish. You might want to try different salsas, like tomatillo or green chili salsa. Each will give the chili a unique taste. If you want to make your own verde salsa, blend fresh tomatillos, jalapeños, garlic, and cilantro. This homemade option lets you control the heat and flavor. Cannellini beans are great, but feel free to try other beans, too. Black beans or pinto beans can add different textures. If you want a heartier meal, consider adding grains like quinoa or brown rice. They make the chili more filling and add a nice bite. To keep your Slow Cooker White Chicken Chili Verde fresh, store it in the fridge. Use airtight containers. Glass or plastic containers work best. Make sure to let the chili cool before sealing. This helps avoid moisture buildup. It will stay fresh for up to four days. Freezing your chili is a great way to save it for later. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Stir often to ensure it heats evenly. In the fridge, your chili can last for about four days. In the freezer, it can last up to three months. Always check for signs of spoilage. If you see any off smells, strange colors, or mold, it’s best to throw it away. Keeping your chili fresh is key to enjoying every bite! Yes, you can use frozen chicken breasts. If you do, adjust the cooking time. When using frozen chicken, cook it on high for 5-6 hours. If you prefer to cook it on low, plan for 8-9 hours. The chicken will still become tender. However, it may have a slightly different texture. Shredding might take a bit more effort, but it will still taste great. To add heat, use spicy green salsa. You can also add fresh jalapeños. Chop them finely and mix them in with the other ingredients. Another option is to sprinkle in cayenne pepper or crushed red pepper flakes during cooking. Start with a little and taste as you go. This way, you can find the perfect spice level for your taste buds. This chili pairs well with many sides. Consider serving it with warm tortillas or cornbread. Both add a nice touch to the meal. For a fresh side, a simple green salad works well too. As for drinks, try a light beer or a citrusy soda. Both complement the flavors in the chili nicely. If you like wine, a chilled white wine can also be a great choice. In this post, we explored the key ingredients for Slow Cooker White Chicken Chili Verde, including chicken, salsa, and spices. I shared step-by-step instructions for easy preparation and cooking. You learned tips for enhancing flavor, shredding chicken, and customizing the recipe. Plus, I covered variations, storage tips, and answered common questions. Now, you have all the tools to make a delicious chili. Enjoy creating this tasty dish and share it with others!

Slow Cooker White Chicken Chili Verde

Savor the bold flavors of Fiery Green Goodness with this slow cooker white chicken chili verde! Packed with tender chicken, zesty green salsa, and hearty cannellini beans, this recipe is perfect for cozy meals. With just a few simple steps, you can enjoy a spicy, warming dish that’s easy to prepare. Ready to spice up your dinner routine? Click through for the full recipe and bring the heat to your kitchen! #SlowCookerRecipes #ChickenChili #GreenSalsa #EasyMeals
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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

½ teaspoon smoked paprika

Salt and pepper to taste

½ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    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.

      Pour the salsa mixture over the chicken breasts in the slow cooker, ensuring they are well covered.

        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.

          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.

            Cook for an additional 20-30 minutes on low to heat the beans. Adjust seasoning with more salt and pepper if needed.

              Serve hot, garnished with fresh cilantro and lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6