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To make this simple and tasty dish, you need a few key items: - 1.5 lbs boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (15 oz) green chili sauce - 1 cup low-sodium chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 jalapeño, deseeded and finely chopped These ingredients create a rich and creamy base for your chili. The right spices can elevate your chili. Here are the must-haves: - 1 tsp ground cumin - 1 tsp smoked paprika - 1 tsp dried oregano - Salt and pepper to taste - Juice of 1 lime These spices add warmth and depth to the dish, making it truly special. Make your chili even better with these fun toppings: - Fresh cilantro, for garnish - Sliced avocado, for serving (optional) - Tortilla chips, for serving (optional) These garnishes add fresh flavor and texture. Enjoy the crunch of chips with every bite! Start by placing the chicken breasts at the bottom of the slow cooker. This method keeps the chicken moist as it cooks. Make sure to use boneless and skinless chicken for best results. This part of the recipe is easy and requires no extra prep. In a separate bowl, mix the diced onion, minced garlic, chopped jalapeño, and white beans. Then, add the green chili sauce and chicken broth. Next, stir in the cumin, smoked paprika, and oregano. Don’t forget to season with salt and pepper to taste. This mix gives your chili verde a rich flavor. Pour the mixed ingredients over the chicken in the slow cooker. Ensure the chicken is well covered. Cover the slow cooker and set it to cook. You can choose between two settings: low for 6-7 hours or high for 4 hours. Both options will result in tender chicken. When it's done, shred the chicken with two forks and return it to the pot. Stir in lime juice and let it cook for another 15 minutes. This final step blends all the flavors together. Serve hot and enjoy! To get tender chicken, use boneless, skinless breasts. Place them at the bottom of the slow cooker. Cooking on low for 6-7 hours works best. If you are short on time, cook on high for 4 hours. Shred the chicken after cooking. This helps it absorb the flavors. For the best flavor, always use fresh ingredients. Diced onion and minced garlic add depth. The jalapeño gives it a mild heat. Ground cumin and smoked paprika boost the taste. Adjust salt and pepper to your liking. Adding lime juice before serving brightens the dish. Using fresh ingredients often gives better taste. Fresh garlic and onion have strong flavors. However, canned items can save time. Canned white beans are quick and easy. Choose good-quality green chili sauce for convenience. Both options can work well for this recipe. {{image_2}} You can make a vegetarian version of this chili verde. Swap the chicken for tofu or tempeh. Both options soak up flavors well. Use vegetable broth instead of chicken broth. Add more beans, like black beans or pinto beans. This makes the chili hearty and filling. You can also add corn for a sweet crunch. Feel free to mix in different beans or veggies. Chickpeas work great in this recipe. They add protein and a nice texture. Try bell peppers for a bit of sweetness. Zucchini or carrots can also add color and nutrients. The more veggies, the better! Just chop them to a similar size for even cooking. You can adjust the spice level to suit your taste. If you like it mild, skip the jalapeño. For a kick, add more jalapeño or some diced green chiles. You can also sprinkle in cayenne pepper for extra heat. Taste before serving. This way, you can find the perfect balance. After you enjoy your slow cooker white chicken chili verde, store leftovers right away. Let it cool to room temperature first. Then, place it in an airtight container. This keeps your chili fresh. You can store it in the fridge for up to four days. Always label your container with the date. This helps you know when to eat it. If you want to keep your chili for longer, freezing is a great choice. Use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container. This allows for expansion as it freezes. Your chili can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheating your chili can be easy and tasty. You can use the stove or microwave. If using the stove, heat it over medium heat. Stir often to prevent burning. If using the microwave, heat it in short bursts. Stir between each burst to ensure even heating. Add a splash of chicken broth if it seems thick. This keeps the chili moist and flavorful. Enjoy your delicious meal again! Yes, you can use frozen chicken breasts. Just add an extra hour to your cooking time. Ensure they are fully cooked to 165°F before serving. The slow cooker will work well with frozen meat, making this dish easy. This dish has a mild to medium spice level. The jalapeño adds heat, but you can adjust it. For less spice, use only half of the jalapeño or remove the seeds. If you want more heat, add a chopped serrano pepper or a dash of hot sauce. Taste as you go to find your perfect balance. You can serve this chili with tortilla chips for a nice crunch. Sliced avocado makes a creamy addition. Fresh cilantro adds color and flavor. You could also pair it with rice or warm tortillas for a complete meal. Enjoy experimenting with sides to enhance your dish. In this post, we covered making Slow Cooker White Chicken Chili Verde. We explored the key ingredients, spices, and garnishes. I provided step-by-step instructions and shared helpful tips to ensure a tasty result. We also looked at fun variations and storage methods for leftovers. Overall, this chili is easy to adapt to your taste. Enjoy creating a warm and comforting meal your family will love!

Slow Cooker White Chicken Chili Verde

Savor the deliciousness of Slow Cooker White Chicken Chili Verde, a perfect weeknight meal! This easy recipe features tender chicken, creamy white beans, and zesty green chili sauce, all simmered to perfection. In just a few steps, you'll have a hearty dish that the whole family will love. Ready to spice up your dinner routine? Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 can (15 oz) white beans, drained and rinsed

1 can (15 oz) green chili sauce

1 cup low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño, deseeded and finely chopped

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, for garnish

Sliced avocado, for serving (optional)

Tortilla chips, for serving (optional)

Instructions
 

Begin by placing the chicken breasts at the bottom of the slow cooker.

    In a separate bowl, mix together the diced onion, minced garlic, chopped jalapeño, white beans, green chili sauce, chicken broth, cumin, smoked paprika, and oregano. Season with salt and pepper to taste.

      Pour the mixture over the chicken in the slow cooker, ensuring the chicken is well covered.

        Cover and cook on low for 6-7 hours or on high for 4 hours, until the chicken is cooked through and tender.

          Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the pot.

            Stir in the lime juice and adjust seasoning if needed. Let it cook on low for an additional 15 minutes to meld the flavors.

              Serve hot, garnished with fresh cilantro and slices of avocado, with tortilla chips on the side for added crunch.

                Prep Time: 15 mins | Total Time: 7 hrs 15 mins | Servings: 6