I like the lightness of a simple green chili salsa for this slow cooker stew, but you can bump up the flavor heat by dredging the meat in taco seasoning before browning.
Chicken Chili Verde
Green chili salsa adds a bright south-of-the-border note to this slow cooker stew of chicken, white beans, corn, tomatoes and peppers.
- slow cooker
- 1 pound chicken thighs (skinned)
- 3 tbsp sunflower oil
- 1 small onion (chopped)
- 2 garlic cloves (chopped)
- 1 jalapeno (seeds removed) (minced)
- 1 cup corn
- 1 can diced tomatoes (undrained)
- 1 can cannellini beans (drained)
- 1 packet Bare Bones chicken broth powder
- 1 jar green chili salsa
In a skillet, lightly brown chicken thighs in oil, onions, and garlic.
Place in a 2-quart slow cooker and top with undrained tomatoes, drained beans, chicken broth powder, salsa, and 1/2 cup water. Cover and cook on low 8 hours, until chicken is tender and thoroughly cooked.
Heating the half cup of water before adding it to the slow cooker to help the food get to a safe temperature more quickly. By using canned chicken, this recipe can easily be converted to a shelf stable main dish.
