This is one of my all time favorite recipes, and I am just so excited that the cool weather has arrived and I can share it on the blog! This recipe pairs really well with these firecrackers and I always serve them together.
I had an Epic Fail today in an attempt to just grocery shop at Target. I came home with my favorite salsa verde for this recipe, along with festive fall decorations, a Boots #7 night face cream, and adorable leopard flats. Woops!
Last year, I brought a pot of this chili to a Superbowl party and so many of my colleagues have requested the recipe. This chili would freeze beautifully, though I cannot ever remember having leftovers.
Without further ado...
Slow Cooker White Bean Chicken Chili
adapted from allrecipes
1 onion, chopped
2 cloves garlic, minced
2 jalapenos, minced and seeds removed (can leave this out for less heat)
1 (16 once) can chicken broth
1 jar (24 oz) Salsa Verde (the superstar ingredient!) - buy good quality! I use target Archer Farms Salsa Verde
1 (16 ounce) can fire-roasted tomatoes (I use Muir Glen organic)
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin (if you are a cumin lover like me, double this amount)
1 bag frozen corn (or substitute a can of corn)
3 or 4 chicken breasts
2 (15 ounce) cans white beans, rinsed
2 Tbsp corn starch
1 pinch of salt and ground black pepper
Optional garnishes - sour cream, shredded cheddar cheese, lime wedges, avocado, firecrackers, hot sauce
- In a slow cooker, combine all ingredients except for chicken and stir well.
- Layer chicken on top and cook on low for 8 hours.
- Remove chicken breasts, place on plate, and shred with 2 forks. Return chicken to slow cooker and mix well.
- Serve with desired garnishes.