Slow Cooker Chili Verde


Cook Time 6 hr
Total Time 6 hours

Ingredients

  • 1 pound chicken, cut in to bite size pieces
  • 1/2 cup onion, chopped
  • 1 1/3 cups chicken broth
  • 1 teaspoons garlic powder
  • 1/2 teaspoon celery salt
  • 1 teaspoon salt
  • 1 Tablespoon corn starch
  • 1/4 teaspoon oregano
  • 1 teaspoon cumin
  • 1 jalapeno, chopped (remove seeds/veins for less heat)
  • 1/4 bunch cilantro, chopped
  • 3/4 cup green enchilada sauce or salsa verde
  • 3 cups green chiles, about 3 Anaheim chiles, some diced and some pureed
  • 2 cups cooked white beans (or 1 15 ounce can)

Instructions

  1. Heat a dutch oven over medium high heat. Add 1 Tablespoon of oil and heat.
  2. Add onion to the dutch oven and cook until translucent.
  3. Add chicken and brown on all sides.
  4. Add remaining ingredients to the dutch oven and stir.
  5. TO COOK IN A WONDERBAG:
  6. Bring chili to a boil.
  7. Cover dutch oven with lid and remove from heat. Place the dutch oven inside Wonderbag and close.
  8. Allow chili to cook for at least 2 hours and up to 12 hours.
  9. TO COOK IN A SLOW COOKER:
  10. Do not bring food to a boil. Instead, transfer the mixture to the crock of a 4-6 quart slow cooker. Cook on low for 6-8 hours.
  11. Serve with shredded cheese, sour cream, chips and/or flour tortillas if desired.
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