Slow Cooker Tomatillo Chicken Chili

A82F68F9-8FE4-435D-BE46-F2429CAF9982.JPG

Try this delicious soup to warm you up on a rainy night. Leftovers are perfect for a healthy lunch the next day!
 
caramelizedblog.com 
3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1-inch cubes
1 16-ounce jar tomatillo salsa verde
2 cups reduced sodium chicken broth
2 teaspoons ground cumin
2 teaspoons kosher salt
1-teaspoon black pepper
2 cans reduced sodium pinto beans, drained and rinsed
1 avocado, sliced
Cilantro leaves, to garnish (optional)
 
In a 6 quart or larger slow cooker, mix chicken, potatoes, salsa, broth, cumin, salt and pepper. Cover and cook on high for 4 hours or low for 6 hours.
Add the beans during the final 30 minutes of cooking.
Using two forks, shred chicken in the slow cooker.
To serve, top with avocado.
This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s