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Green Chicken Chili Recipe

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This recipe for Green Chicken Chili is from 2020 Quarantine Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds boneless, chicken thighs or chicken breasts
2 large sweet potatoes, peeled, cut into 1-inch cubes (about 2 pounds)
1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Sliced avocado, fresh cilantro leaves, sour cream, finely chopped onion (for serving optional)
Directions:
Directions:
Mix chicken, sweet potatoes, salsa, broth, cumin, salt, and pepper in a 6-quart slow cooker.
Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans 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, cilantro, sour cream, and/or onion, if using.

NOTE:

This chili can be prepared on the stovetop in a Dutch oven or large pot. Bring to a simmer and cook, covered, over medium-low heat until chicken shreds easily with fork and sweet potatoes are tender, about 1 1/2 hours. Add during the last 30 minutes of cooking.
Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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