Slow-Cooker Green Chicken Chili
A hearty and flavorful Mexican-inspired chili combining tender chicken thighs, sweet potatoes, and pinto beans in a tomatillo salsa base. This easy slow-cooker meal is perfect for feeding a crowd and can be customized with various toppings.
8 servings
6 hr
Ingredients
- •3 pounds boneless, skinless chicken thighs
- •2 large sweet potatoes
- •16 ounces tomatillo salsa
- •2 cups low-sodium chicken broth
- •2 teaspoons ground cumin
- •2 teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •2 cans low-sodium pinto beans
- •to taste toppings
- •6 quart slow cooker
Cooking Instructions
- 1.
Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
360 min
- 2.
Chili can be made 3 days ahead; cover and chill.
