Chicken Chili Verde

An easy Crock Pot meal with shredded chicken, black beans, and salsa.
Prep Time 15 minutes
Total Time 10 hours
Course Main Course
Servings 4

Ingredients
  

  • 1&1/2 pounds boneless, skinless chicken breasts or thighs (I prefer thighs as they are cheaper and meat is juicier)
  • 1&1/2 cups salsa verde (can use any salsa really)
  • 1 can black beans
  • 1 can no salt diced tomatoes
  • 1 onion chopped
  • 1/2 teaspoon pepper
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • Sour cream
  • Shredded cheddar

Instructions
 

  • Place chicken breasts into your slow cooker along with the salsa, beans, tomatoes, onion, spices, and garlic. When the time is up,
  • Cover it and set to low. Let cook for 9-10 hours.
  • Take two forks and shred the chicken right in the pot. Serve in bowls and top with sour cream and cheddar.

Notes

The hardest part of this recipe is chopping the onion and garlic. You could do this the night before, cover, and refrigerate so you are ready to just dump everything in the slow cooker the next morning. Alternatively, you could dump everything in the slow cooker insert the night before, cover, and store in the fridge until the next morning.
Source: adapted from 15-Minute Low-Carb Recipes by Dana Carpender
Keyword Crock Pot
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