This Slow Cooker Chicken Chile Verde dish tastes great and is simple to make. Slow-cooked chicken thighs are put in a tasty salsa verde sauce that has garlic, onions, and spices in it. The chicken is then served with sweet corn and creamy cannellini beans. It's great for a cozy dinner during the week or for having people over.
Ingredients: 1.5 lbs boneless, skinless chicken thighs, trimmed. 1 cup chicken broth. 1 16 oz jar salsa verde. 1 small onion, diced. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp dried oregano. Salt and pepper to taste. 1 15 oz can cannellini beans, drained and rinsed. 1 cup frozen corn kernels. 1/4 cup chopped fresh cilantro, for garnish. Lime wedges, for serving.
Instructions: Place chicken thighs in the bottom of the slow cooker. In a bowl, mix together chicken broth, salsa verde, diced onion, minced garlic, ground cumin, dried oregano, salt, and pepper. Pour over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. About 30 minutes before serving, stir in cannellini beans and frozen corn kernels. Once chicken is fully cooked and vegetables are tender, shred the chicken using two forks. Serve hot, garnished with chopped cilantro and lime wedges. Enjoy!