Slow Cooker Chicken Chili Verde (Printable Version)

Shredded chicken simmers in salsa verde for a comforting chili with minimal prep and bold, vibrant flavors.

# 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

01 - Add chicken to the slow cooker.

02 - Sprinkle chicken with tapioca flour to coat.

03 - Add salsa verde and chicken broth to the slow cooker.

04 - Cover and cook on high for 3-4 hours or low for 6-8 hours.

05 - Remove chicken from slow cooker and shred it with forks.

06 - Return shredded chicken to the slow cooker and stir to combine. Serve with rice, crushed chips, cheese, sour cream, or as desired.

01 - Serve over rice or veggie noodles for a hearty meal.

02 - Top with crushed chips, diced avocado, shredded cheese, fresh cilantro, or sour cream for added flavor.

03 - Prep ahead by storing the ingredients in a freezer-safe container or bag 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.