Southern Cookbook

Slow Cooker White Chicken Chili Recipe

Serves 6 to 8

Ingredients

• 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix

• 1large yellow onion, diced

• 2 stalks celery, diced

• 1 jar salsa verde

• 4 cups low-sodium chicken broth

• 1 (15-ounce) can cannellini or navy beans, drained and rinsed

• 1 cup frozen corn kernels (I omit and add more beans for protein and fiber!)

Top With: shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce

Instructions

• Combine 1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs, 1 large diced onion, 2 stalks diced celery, 1 jar of salsa verde in 6-quart or larger slow cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the 4 cups low-sodium chicken broth over top, covering the chicken and vegetables by an inch or so.

• Cover and cook on the HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tends to fall apart a bit more when you shred after cooking, rather than staying in pieces.)

• About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in 1 (15-ounce) can drained cannellini or navy beans and 1 cup frozen corn kernels. Taste and add another 1/2 teaspoon of salt or other seasonings as desired. Cover and cook for the remaining time.

• Transfer the chicken onto a large plate and shred it into large, bite-sized pieces with 2 forks. Stir the chicken back into the chili. Serve with shredded cheese, wedges of lime, chopped cilantro, and sour cream.