Green Chile Chicken Chili |
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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 10 |
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The prep work for this chili is easy thanks to several pantry staples. Itâs loaded with shredded chicken and beans. The spicy heat can be tamed a bit by cool sour cream. âFred Lockwood, Plano, Texas 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 chilies |
2 jars (16 ounces each) salsa verde |
2 cans (15-1/2 ounces each) navy beans, rinsed and drained |
1 cup (8 ounces) sour cream |
1/2 cup minced fresh cilantro |
optional toppings: shredded colby-monterey jack cheese, sour cream and crushed tortilla chips |
Directions:
1. Place the chicken, onions, peppers, jalapenos and chilies 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.
2. Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings of your choice. Yield: 10 servings (3-1/2 quarts).
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