Ingredients:
1 jar (16 oz.) salsa verde
2 lb. chicken, cut into 1 1/2 inch pieces
1 can (15 oz) corn, drained
1 can (15.5 oz) cannellini beans, rinsed
2 cubanelle peppers, chopped
1 medium onion, finely chopped
1 T. minced garlic
2 t. ground cumin
1/2 t. salt
1/2 cup chopped cilantro
Serve with lime wedges and sour cream
Instructions:
1. Mix all ingredients except cilantro in a 3.5 qt slow cooker
2. Cover and cook on high for 5-6 hours or on low 8-9 hours until chicken is cooked through.
3. Stir in cilantro; serve with lime and sour cream
Recipe twists:
1.Serve with shredded meat in warm tortillas
2. Instead of canned corn, add a 15 or 16 oz can black beans, rinsed and well drained, or a 15-16 oz cn hominy (which will thicken and bulk up the chili)
I think this would be yummy with my cilantro rice.
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