Slow Cooker Salsa Verde Chicken Stew

About This Recipe

Chicken slow cooked with white beans in a blend of salsa verde and spices.

Ingredients

• 2 1/2 pounds Boneless Skinless Chicken Thighs
• 3 cans (15 oz each White Kidney Beans)
• 16 oz jar Salsa Verde
• 4 Corn Tortillas (cut into small pieces)
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Dried Oregano
• 8 oz Reduced Fat or Dairy Free Cream Cheese (optional)

Instructions

1. Add everything except the cream cheese to a slow cooker. Cook on low for 5-6 hours until the chicken reaches an internal temperature of 165ºF.
2. Set the slow cooker to its keep warm function and transfer the chicken to a cutting board and rest for 5 minutes before dicing or shredding.stew
3. Stir the stew together to fully dissolve any remaining tortilla pieces before adding the chicken back to the slow cooker.
4. Optional: Add cream cheese and stir to fully incorporate before serving.
5. Serve with cilantro, avocado, fresh jalapeño or poblano, and salsa macha.