I posted some of my favorite slow cooker recipes last year, and this one was included, but I wanted to highlight it again because it’s that good and that easy. I served this for my book club last month and they all asked for the recipe, so I thought it was worth mentioning again. Unfortunately, it’s still cold enough outside to enjoy hot soup. But I figure in a couple of months we’ll be complaining about the heat, so I’m TRYING to make the most of what I hope is the last of this cold.
White Chicken Chili (aka Green Chili)
2 lbs. chicken thighs
1 jar salsa verde
1 c. frozen corn
1 can cannellini beans (rinsed)
2 cubanelle peppers (I’ve substituted 1/2 of a poblano and it works)
1 T. garlic
2 tsp. cumin
1/2 tsp. salt (I usually omit this because the salsa I buy is salty enough)
chicken broth (if needed)
Shredded pepper jack
Place all of the ingredients in your slow cooker (except the garnishes of course). Your chicken can even be frozen! Turn on low and cook 8-9 hours. After about 7 hours, remove the chicken with a slotted spoon and shred it. Return it to the slow cooker and stir. If the mixture looks thicker than you like, add some chicken broth. Continue cooking for 1-2 more hours. Garnish to your heart’s content!