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10 minutes
360 minutes
370 minutes
- 1 (16 ounce) jar green salsa (salsa verde)
- 1 (16 ounce) can diced tomatoes with green chile peppers
- 2 (15 ounce) cans white beans, drained
- 1 (14.5 ounce) can chicken broth
- 1 (14 ounce) can corn, drained
- 1 onion, chopped
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground cumin
- 3 skinless, boneless chicken breasts
- Combine the green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper in the slow cooker. Place the chicken breasts on top of the mixture.
- Slow cook until the chicken effortlessly shreds with 2 forks, 6 to 8 hours.
- Transfer the chicken to a cutting board and shred it thoroughly. Add the shredded chicken back into the chili in the slow cooker and stir well.
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