Crockpot White Chicken Chili

On Wednesday morning when I was leaving for work, I asked Mishke if he could throw a recipe in the crockpot if I left it on the computer screen for him. He agreed, no problem.

When I came home, the house did not smell like chili, and the crockpot was in the cabinet.

I had forgotten to verify that he was in fact awake when he answered me at 6am. He wasn't.

On Thursday morning I put the chili in the crockpot before work. Lesson learned.

Because we got home late-ish, I made a slight variation to the recipe and cooked it for longer before shredding the chicken, and then just warmed it through. Doing it that way was fine in a pinch, but I think cooking as the recipe suggested would reduce the liquid some, which I think i would prefer.

This is great: mild, flavorful, and super fast.

White Chicken Chili (source: Lemons & Love)

-4 boneless skinless chicken breasts (I used tenders)

-4 cups chicken broth

-1 large jar (2 cups) salsa verde

-2 cans cannelini beans drained and rinsed

-1 small can chopped green chilis
-1 tsp cumin

-Salt and pepper

-Combine salsa, broth, beans, chilis, and seasonings in slow cooker stoneware.
-Mix together thoroughly and add the chicken

-Cook on high for 4 hours

-After 4 hours, remove chicken and shred
-Return chicken to slow cooker and cook an additional 2 hours on low