Slow Cooker Chicken Chili Verde (Printable Version)

Warm, flavorful chicken chili with salsa verde simmers gently and is perfect with favorite toppings like cheese or sour cream.

Advertisement

# Ingredients:

01 - 1 pound boneless skinless chicken thighs
02 - 2 tablespoons tapioca flour or cornstarch
03 - 15 oz jar salsa verde
04 - 2 cups chicken broth

# Steps:

01 - Place boneless skinless chicken thighs into the slow cooker.
02 - Sprinkle the chicken with tapioca flour or cornstarch to coat.
03 - Pour salsa verde and chicken broth over the chicken.
04 - Cover and cook on high for 3-4 hours or low for 6-8 hours.
05 - Remove the chicken from the slow cooker and shred it using two forks.
06 - Return the shredded chicken to the slow cooker and stir to combine. Serve with your choice of toppings such as rice, crushed chips, cheese, or sour cream.

# Notes:

01 - Serve over rice or veggie noodles.
02 - Top with crushed chips, diced avocado, shredded cheese, fresh cilantro, or sour cream.
03 - Prep ahead by adding ingredients to a freezer-safe container or zipper bag. Store in the fridge for up to 3 days or freeze for up to 3 months. Thaw before cooking.
04 - Cool leftovers completely and store in airtight containers in the fridge for up to 3 days.