Crock Pock Chicken Chili Verde

I haven’t forgotten about my promised five fantastic crock pot dinners. Quite the opposite. I’ve been busy trying a recipe or two a week, and I think I’ve finally narrowed it down to the last two recipes that will go in this series. Like I said before, I find really amazing crock pot recipes hard to come by, and I want to only deliver the best here. SO, with that said, this Chicken Chili Verde fits the bill!

I love it because it has a full, deep flavor with a little kick (from the Rotel tomatoes), but it’s super easy to prepare. Isn’t that the point of the crock pot? I even usually have all of the ingredients on hand.

Chicken Chile Verde
From Bubble Crumb

2 tablespoons canola oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 18-20 ounce jar salsa verde
1 (16 ounce) can RoTel
1/2 teaspoon dried oregano
1tbs dried parsley flakes
1/4 teaspoon ground cumin
1 can corn, drained (or 1 1/2 cups frozen corn)
2 chicken breasts, thawed
2 (15 ounce) can white beans drained

Heat oil over medium heat. Saute garlic and onion until soft. Spoon into the crock pot, along with all other ingredients. Nestle the thawed chicken breasts on top, and cook on  low for six to eight hours. (If you use precooked chicken – like rotisserie, four hours will do!)

Top with whatever you like! Shredded cheese, green onions, avocado, sour cream, cilantro, corn or tortilla chips, etc.

This recipe makes four out of five in my series. For the other three, check out Salsa Chicken and Black Bean Soup, Honey Sesame Chicken and Pulled Pork Sandwiches.