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- 2 lbs boneless, skinless chicken thighs - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, chopped - 3 cloves garlic, minced The base of your chili starts with boneless, skinless chicken thighs. They stay juicy and tender during cooking. White beans add creaminess and a hearty texture. Diced green chilies bring heat and flavor. Onions and garlic give a rich aroma to the dish. - Fresh cilantro - Avocado slices - Crumbled tortilla chips Garnishes make your chili pop! Fresh cilantro adds a bright taste. Avocado slices provide creaminess and help cool the heat. Crumbled tortilla chips add a crunchy texture that contrasts well with the smooth chili. - Different types of beans - Substitutions for chicken - Variations of spices You can mix up the beans. Pinto or black beans work great too! If you want a different protein, consider using turkey or pork. You can also play with spices. Try adding smoked paprika or chili powder for a unique twist. 1. Preparing the ingredients Start by gathering all your ingredients. You need: - 2 lbs boneless, skinless chicken thighs - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, chopped - 3 cloves garlic, minced - 1 medium jalapeño, seeded and chopped - 1 cup corn (fresh, canned, or frozen) - 4 cups chicken broth - 1 tsp cumin - 1 tsp oregano - 1 tsp lime juice - Salt and pepper to taste Make sure to chop the onion and mince the garlic. This helps release their flavors. 2. Layering in the slow cooker Place the chicken thighs at the bottom of the slow cooker. This keeps them juicy. Next, add the chopped onion, minced garlic, and jalapeño over the chicken. Then, pour in the chicken broth. Now add the white beans, diced green chilies, and corn. Sprinkle in the cumin and oregano. Finally, add lime juice, salt, and pepper. Stir gently to combine everything. Ensure the chicken is submerged. 1. Setting the slow cooker (low vs. high) You can cook on low or high. Low heat cooks for a longer time, about 6-8 hours. High heat cooks faster, around 3-4 hours. Both methods work well. 2. Cooking times and what to expect When the chicken is done, it should be tender. You can check by pulling it apart with a fork. The beans and corn will be soft but not mushy. 1. Shredding the chicken Once the chicken is tender, remove it from the slow cooker. Use two forks to shred it into bite-sized pieces. This makes it easier to mix back. 2. Adjusting seasoning and flavors Return the shredded chicken to the pot. Taste the chili and adjust the seasoning. If it needs more zing, add a little more lime juice or salt. Let it sit for a few minutes before serving. This helps all the flavors blend. Serve hot, garnished with fresh cilantro and avocado slices. Top with crumbled tortilla chips for crunch. Enjoy this cozy dish! To make your chili verde pop, adjust the seasonings. Try adding an extra teaspoon of cumin for warmth. A pinch of smoked paprika can give it a nice smoky taste. You might also want to add more lime juice for a zesty kick. Adding extra ingredients can deepen the flavor too. Consider tossing in some fresh corn off the cob. A handful of chopped bell peppers can add sweetness. You can also mix in some diced tomatoes for a juicy twist. If your chicken turns out overcooked, don’t worry. Shredded chicken can still taste great. Mix in a bit of chicken broth to moisten it. This will help bring back some flavor and juiciness. For a chili that is too thick, you can fix that too. Just stir in some extra broth or water. Keep adding until you reach your desired consistency. If it's too thin, let it cook a bit longer with the lid off. Pair your chili verde with cornbread for a sweet touch. A simple side salad can add freshness, too. For a fun crunch, serve it with tortilla chips on the side. When it comes to drinks, I suggest a light beer or a sparkling water. A limeade can also be refreshing. For a warm option, serve it with hot tea. Each of these pairs nicely with the flavors of the chili. {{image_2}} If you want a vegetarian option, use mushrooms or jackfruit instead of chicken. Both options soak up flavors well. You can also try using lentils or chickpeas for protein. They add texture and taste to the dish. For different protein sources, consider turkey or pork. Both work well in chili. They bring unique flavors that change the dish's overall taste. If you want something leaner, opt for chicken breast instead of thighs. To add regional spices, try using smoked paprika or chipotle. These spices give your chili a deep, smoky flavor. You can also experiment with different herbs, like fresh thyme or bay leaves. They add great depth to the dish. Incorporating local ingredients can make your chili unique. If you have access to fresh tomatillos, add them for a bright flavor. You can also use local beans that are in season. This keeps your dish fresh and interesting. For a kid-friendly version, reduce the spice levels. You can omit the jalapeño or use a milder pepper. This way, even the pickiest eaters can enjoy the meal. Make the presentation fun for younger diners. Serve the chili in colorful bowls and let kids add toppings. They can sprinkle cilantro or add avocado slices. Crumbled tortilla chips make a crunchy topping that kids love. You can keep your slow cooker white chicken chili verde in the fridge for up to four days. To store it, let it cool down first. Use an airtight container to keep the flavors fresh. This method helps keep the chicken and beans from getting mushy. If you want to save some chili for later, freezing is a great option. Divide the chili into portions. Use freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. When you’re ready to eat, thaw the chili in the fridge overnight. Reheat on the stove or microwave until hot. Stir well to ensure even heating. Leftover chili verde can inspire new meals. Try using it as a filling for tacos or burritos. You can also mix it with rice for a quick meal. Another idea is to serve it over baked potatoes. The creamy texture pairs well with potato skins. Plus, you can top it with cheese or sour cream for extra flavor. Can I use frozen chicken thighs? Yes, you can use frozen chicken thighs. Just remember to add extra cooking time. If cooking on low, aim for 8-10 hours. If cooking on high, go for 4-5 hours. Always ensure the chicken reaches 165°F for safety. What if I don’t have white beans? If you lack white beans, you can use other beans. Great options include black beans or pinto beans. You can even skip the beans if you prefer a meatier chili. Adjust seasonings to balance the flavors. What if I don’t have a slow cooker? No slow cooker? No problem! You can use a regular pot on the stove. Simply simmer on low heat for 1.5 to 2 hours. Stir occasionally and make sure the chicken is tender before shredding. How do I make it spicy? To add heat, use more jalapeños or include chopped serrano peppers. You can also add a dash of cayenne pepper or hot sauce. Taste as you go to find the right level of spice for you. Calories per serving Each serving has about 350 calories. This can vary based on the exact ingredients used. Adding toppings may change the count slightly. Dietary considerations and tips This chili is gluten-free and can be made dairy-free by skipping cheese toppings. For a healthier option, serve with lettuce wraps instead of chips. Always adjust for personal dietary needs. This recipe is packed with flavor and easy to make. You learned about key ingredients like chicken thighs and white beans, plus tasty garnishes. The step-by-step instructions guide you through each part, ensuring success. Helpful tips prevent common problems and serve up great ideas for leftovers. Try variations to please everyone, including kids. This dish is versatile and fun. Enjoy your chili verde, knowing you’re well-prepared to create a delicious meal anytime.

Slow Cooker White Chicken Chili Verde

Discover the delicious flavors of this Slow Cooker White Chicken Chili Verde! This easy recipe combines tender chicken, spicy jalapeños, and creamy white beans for a comforting and hearty meal. Perfect for busy days, just set it and forget it! Enjoy the rich taste topped with fresh cilantro, avocado, and crunchy tortilla chips. Click to explore this savory recipe and make your next family dinner a hit!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 can (15 oz) white beans, drained and rinsed

1 can (4 oz) diced green chilies

1 medium onion, chopped

3 cloves garlic, minced

1 medium jalapeño, seeded and chopped

1 cup corn (fresh, canned, or frozen)

4 cups chicken broth

1 tsp cumin

1 tsp oregano

1 tsp lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado slices, for serving

Crumbled tortilla chips, for topping

Instructions
 

In the slow cooker, place the chicken thighs at the bottom.

    Add the chopped onion, minced garlic, and jalapeño over the chicken.

      Pour in the chicken broth, and add the white beans, canned green chilies, corn, cumin, oregano, lime juice, and season with salt and pepper.

        Stir gently to combine all ingredients while ensuring the chicken is submerged in the broth.

          Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.

            When done cooking, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the pot, stirring to combine.

              Taste and adjust seasoning if necessary. Let it sit for a few more minutes so the flavors can mingle.

                Serve hot, garnished with fresh cilantro and sliced avocado. Top with crumbled tortilla chips for added crunch.

                  Prep Time: 15 mins | Total Time: 7 hours | Servings: 6