This has quickly become one of my new favorite meals. Quick, easy, healthy, and the kids (usually) enjoy it, too. That's pretty much all I ask for these days. It's also great because you can stock all the ingredients in your pantry/freezer to have at the ready. Long gone are the evenings of leisurely stirring risotto for forty minutes while sipping on a few glasses of wine. Yesterday I put all the ingredients in the crock pot after lunch and dinner was ready to go at our early bird time of 5pm when we came in from playing a highly competitive game of outdoors Chutes and Ladders. If you're wondering what that is, it's basically Colin directing me around the yard to most of the "chutes" and him winning the game. The champion always seems to win ice cream.
White Chicken Chili
1 lb. chicken breasts (fresh or frozen)
2 cans white beans, drained and rinsed
1 8 oz. jar salsa verde (I like the Trader Joe's brand)
2 teaspoons cumin
2-4 cups chicken broth
Optional toppings: avocado, cilantro, hot sauce, chips, cheese, sour cream
Add all ingredients to a slow cooker and cook for 6-8 hours on low or 4-5 hours on high.
Shred chicken with two forks and serve with your favorite toppings.