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Do you need an extremely easy recipe that will basically make itself while you're at work? Well, I've got one for you! This chicken chili verde is really easy and just requires a bit of prep, but the slow cooker does all the hard work for you so that you can have a yummy bowl of chili when you get home from work. The night before, I jsauteed up some peppers and an onion. Then the next morning I dumped a can of white beans, a half bag of frozen corn, and the peppers and onion into the bottom of a slow cooker. I topped that with two frozen chicken breasts. 1 carton of chicken stock, and some spices. Then I went off my merry way to work, and let the slow cooker do the rest. When I came home my kitchen smelled amazing and dinner was already made! What's better than that?


Total time

0 minutes

Cuisines

Courses


Ingredients

  • 1 tsp olive oil
  • 1 green bell pepper
  • 1-2 poblano peppers (depending on size)
  • 1 jalepeno pepper
  • 1 onion
  • 1 garlic cloves minced
  • 1 can white beans
  • 1 cup frozen corn kernels
  • 2 chicken breasts
  • 1 carton chicken stock
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 0.25 cup cilantro
  • 1 avocado
  • tortilla chips

Method

  1. In a sautee pan over medium high heat, sautee the peppers and onion in olive oil until soft and onions are translucent. About 5 minutes. Let cool. To the stoneware of the slow cooker, add a pepper mixture, the white beans, corn, chicken, spices, and chicken stock. Cook on low for 8 hours, or high for 6 hours. After 6-8 hours, use two forks to shred chicken and mix up the chili. Optional: Add chopped cilantro just prior to serving. Serve with avocado and tortilla chip pieces.