It’s chilly outside, the days are getting shorter, people are busy with the looming holiday season and the last thing most people want to think about when they get home is what to make for dinner. This slow cooker recipe is one of my favorite cold weather meals. I usually chop the onions and garlic and measure out the spices the night before. Then I set all the ingredients out on the counter and in the fridge so in the morning I can dump it all in the slow cooker before heading off to work. The best part is you get to come home to a delicious smelling house. Before serving dinner, the only thing you have to do is shred the chicken. If you want to add a little extra work to the dinner making process, I like my chili with a little bit of brown rice on top.

Slow Cooker White Chicken Chili

Prep Time: 10 minutes
Cook Time: 8 hours
Yields: 6-8 servings

Ingredients

2 yellow onions

4 cloves garlic

5-6 boneless, skinless chicken thighs

2 16oz. jars salsa verde (I like to do one mild and one hot)

2 15oz. cans cannellini beans plus their liquid

1 15oz. can red kidney beans plus their liquid

2 15oz. cans pinto beans plus their liquid

2 Tbsp ground cumin

2 tsp dried oregano

1/2 tsp cayenne pepper

1/2 tsp freshly ground black pepper

1 cup chicken broth

Instructions

Dice the onions and mince the garlic. Place the onion, garlic, and chicken thighs in the bottom of a slow cooker. Add the beans and their liquid to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper.

Pour one cup of chicken broth over the contents in the cooker and then give everything a good stir. The liquid should just cover the chicken and onions. If necessary, add a little more broth. Place the lid on the slow cooker and cook on low for 8-10 hours or on high for 4 hours

After 8 hours, the chicken should be tender and easily shreddable. Carefully remove the chicken thighs from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir and serve.