Crock-Pot Chicken Chili
Nutrition Information
  • Serves: 6
  • Calories: 220
  • Fat: 3
  • Carbohydrates: 31
  • Sodium: 650
  • Fiber: 6
  • Protein: 18
  • Cholesterol: 25
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 1 (16 ounce) jar green salsa (salsa verde)
  • 1 (16 ounce) can diced tomatoes with green chile peppers
  • 2 (15 ounce) cans unsalted white beans, drained
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 1 (14 ounce) can corn, drained
  • 1 onion, chopped
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 skinless, boneless chicken breasts
Instructions
  1. Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
  2. Cook on low until the chicken shreds with 2 forks, 6 to 8 hours.
  3. Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
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