green chicken chili
Chicken
Green Chicken Chili
This green chicken chili recipe is loaded with tender shredded chicken and hearty navy beans. The spice level can be adjusted by adding extra chiles or finishing the dish with cooling sour cream.
Ingredients
- 4 bone-in chicken breast halves (14 ounces each)
- 2 medium onions, chopped
- 2 medium green peppers, chopped
- 1 cup pickled jalapeno slices
- 1 can (4 ounces) chopped green chiles
- 2 jars (16 ounces each) salsa verde
- 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
- 1 cup sour cream
- 1/2 cup minced fresh cilantro
- optional toppings: shredded colby-monterey jack cheese, sour cream and crushed tortilla chips
Directions
- Place chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until chicken is tender.
- Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired.
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