Tex-Mex Slow Cooker Chicken Chili

Name: Tex-Mex Slow Cooker Chicken Chili
Total time: 300 min
Yield: 4 servings
Ingredients: 1 (16 oz) jar green salsa (salsa verde); 1 (16 oz) can diced tomatoes with green chile peppers; 2 (15 oz) cans white beans, drained; 1 (14.5 oz) can chicken broth; 1 (14 oz) can corn, drained; 1 onion, chopped; 0.5 tsp dried oregano; 0.25 tsp ground cumin; salt and black pepper to taste; 3 skinless, boneless chicken breasts

Warm up with this comforting Tex-Mex-inspired chicken chili, packed with tender shredded chicken and hearty vegetables in a zesty salsa-tomato base.

Recipe Info

Prep Time

300 min

Difficulty

Easy

Servings

4 servings

Nutrition

calories386kcal

carbohydrates63g

fat3g

fiber11g

protein29g

sodium1338mg

sugar7g

Dinner Tex-Mex

Ingredients

1 (16 oz) jar green salsa (salsa verde)

1 (16 oz) can diced tomatoes with green chile peppers

2 (15 oz) cans white beans, drained

1 (14.5 oz) can chicken broth

1 (14 oz) can corn, drained

1 onion, chopped

0.5 tsp dried oregano

0.25 tsp ground cumin

salt and black pepper to taste

3 skinless, boneless chicken breasts

Directions

In a slow cooker, combine the green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper. Place the chicken breasts on top.

Cook on 'Low' until the chicken shreds easily with forks, 6 to 8 hours.

Remove chicken from the cooker, shred completely, then return to chili and stir.