Slow Cooker Tomatillo Chicken Chili
Prep Time: 20 Mins
Cook Time: 4 Hours
Total Time: 4 Hours, 20 Minutes
Serves: 4-6
Adapted from Rhonda Boone's recipe on Epicurious, this warming bowl of green chilies is so satisfying on a cold winter evening. The chicken thighs and shallots become so tender with the low heat, developing a deep complex flavour as it cooks in the tomatillo broth.
Ingredients
900g boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 2cm cubes
6 shallots, cut in quarters
1 473 ml jar tomatillo salsa (salsa verde)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 398ml can pinto beans or white beans, drained and rinsed
Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
Directions
Preheat the slow cooker. Mix chicken, potatoes, shallots, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook for about 4-5 hours on high or 6-7 hours on low. Shred chicken in the slow cooker with 2 forks and add beans during the last 30 minutes of cooking. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
