Ingredients
5
5 servings
- •1 (16 ounce) jar green salsa (salsa verde)
- •1 (16 ounce) can diced tomatoes with green chile peppers
- •2 (15 ounce) cans white beans, drained
- •1 (14.5 ounce) can chicken broth
- •1 (14 ounce) can corn, drained
- •1 onion, chopped
- •0.5 teaspoon dried oregano
- •0.25 teaspoon ground cumin
- •salt and ground black pepper to taste
- •3 skinless, boneless chicken breasts
Instructions
- 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.
- Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
- Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
Nutritional Facts
Per 5 servings
- Calories: 386
- Carbohydrate: 63g
- Fat: 3g
- Fiber: 11g
- Protein: 29g
- Sugar: 7g
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