Cook in slow cooker for an additional half an hour to allow chili to thicken. Season with salt and black pepper, to taste. Stir in the shredded chicken and add the remaining 1 cup of corn.You may need to add more chicken broth at this point depending on how thick you like your chili. You can also transfer a few ladles of the chili to a food processor and roughly blend, then stir the blended portion back into the chili. Using an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole.Once cool enough to handle, shred using two forks and set aside. When the chicken is no longer pink inside, remove the chicken breasts to a plate.Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through.Add 3 cups of chicken stock and stir to combine. Top with the white beans, green chiles, salsa verde, cumin, and 1 cup of corn. Place chicken breasts in the bottom of a 6-quart or larger slow cooker.How to Make White Chicken Chili with Salsa Verde – Step-by-Step Broth: I use reduced sodium chicken broth for this recipe, but vegetable will work well if that’s what you have. ![]() In a pinch, you can use canned, but I find it tends to have a softer and mushier consistency so not my preferred option.
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