Winters Family Meals

Slow Cooker Salsa Verde Chicken Chili

Name: Slow Cooker Salsa Verde Chicken Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 12 servings
Cuisine: Soups And Stews
Ingredients: 2 to 3 cups of diced butternut squash (cut into ½-inch pieces or smaller*); 1 small yellow onion (finely diced (~½ cup); 1 small green bell pepper (seeded and diced); ½ to 1 small jalapeño pepper (seeded and finely diced, (~1½ tablespoons); 16 ounces salsa verde; 2 cups reduced-sodium chicken broth; 2 teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; 2 pounds boneless (skinless chicken breast); 15 ounces dark red kidney beans (rinsed and drained); 15 ounces cannellini beans (rinsed and drained); 1 bunch of scallions (sliced, green and white part); 1 cup coarsely chopped cilantro or parsley; Optional garnish: Greek yogurt (lite sour cream, shredded cheddar cheese, finely sliced red onion, chopped avocado); *If starting with a whole butternut squash (it should weigh ~1½ to 2 pounds uncut, with skin and seeds.)

Comfort Food

Healthy

Soups And Stews

12 servings

porcie

20 minutes

aktívny čas

4 hours 20 minutes

celkový čas

Začať variť

Ingrediencie

2 to 3 cups of diced butternut squash (cut into ½-inch pieces or smaller*)

1 small yellow onion (finely diced (~½ cup)

1 small green bell pepper (seeded and diced)

½ to 1 small jalapeño pepper (seeded and finely diced, (~1½ tablespoons)

16 ounces salsa verde

2 cups reduced-sodium chicken broth

2 teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon ground black pepper

2 pounds boneless (skinless chicken breast)

15 ounces dark red kidney beans (rinsed and drained)

15 ounces cannellini beans (rinsed and drained)

1 bunch of scallions (sliced, green and white part)

1 cup coarsely chopped cilantro or parsley

Optional garnish: Greek yogurt (lite sour cream, shredded cheddar cheese, finely sliced red onion, chopped avocado)

*If starting with a whole butternut squash (it should weigh ~1½ to 2 pounds uncut, with skin and seeds.)

Postup

Combine squash, onion, bell pepper, jalapeño, salsa and broth in the bowl of your slow cooker. Give it a stir.

Add the cumin, oregano, garlic powder, black pepper, and stir again so everything is well combined. Place chicken breasts on top and submerge so they are fully coated. Cover the slow cooker and cook on high setting for 4 hours or low setting for 8 hours.

30 minutes before it’s finished, remove the chicken to a plate and set aside. Stir in the beans, replace the lid. Let the beans simmer in the sauce while you shred the chicken.

To shred the chicken:

Using 2 forks, shred all of the chicken breasts and return it to the pot. To give yourself more room on the plate, you can add each shredded breast back into the slow cooker as you complete it.

Give the contents a really thorough stir, allowing the chicken to sop up all of the yummy liquid and ensuring everything is well mixed. Place the lid back on the slow cooker and let it continue cooking until your time is complete. Right before serving, stir in scallion and cilantro.

Serve with optional Greek yogurt, light sour cream, grated cheddar cheese, avocado and thinly sliced red onion.

Výživové hodnoty

Veľkosť porcie

Kalórie

180 kcal

Celkový tuk

2.5 g

Nasýtený tuk

Nenasýtený tuk

2.5 g

Trans tuk

Cholesterol

55 mg

Sodík

320 mg

Celkové sacharidy

17 g

Vláknina

4 g

Cukry

3 g

Bielkoviny

21 g