Slow-Cooker Green Chile Chicken Chili

November 16, 2018
Created by Harmons
4 hours 30 minutes-6 hours 30 minutes
Serves 6-8
  • 3 lb boneless, skinless chicken thighs
  • 1 onion, diced
  • 2 lb Russet potatoes, unpeeled, cut into 1" cubes
  • 1 (16 oz) jar tomatillo salsa
  • 2 fresh green chiles, roasted, skinned, stemmed and seeded, and diced
  • 2 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 2 (15.5 oz) cans cannellini beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, pitted, sliced, and cubed
  • Sour cream
  • Broken tortilla pieces

In a slow cooker, combine chicken, onions, potatoes, salsa, green chiles, broth, and cumin. Season liberally with salt and pepper. Cover and cook until chicken shreds easily with a fork and potatoes are tender, about 4 hours on high or 6 hours on low.

Add beans and cilantro 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, sour cream, and tortilla pieces.