Slow-Cooker Green Chile Chicken Chili

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Slow-Cooker Chicken Green Chili

Chef Lesli Sommerdorf from Harmons shows how to make a warm meal that can serve up to 6-8 people. For more recipes like this check out


  • 3 lb boneless, skinless chicken thighs
  • 1 onion, diced
  • 2 lb Russet potatoes, unpeeled, cut into 1″ cubes
  • 1 (16-oz) jar tomatillo salsa
  • 2 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • Salt and freshly ground pepper
  • 2 (15.5-oz) cans cannellini beans, rinsed and drained
  • ½ cup chopped fresh cilantro
  • 1 avocado, pitted, sliced, and cubed
  • Sour cream
  • Broken tortilla pieces


  1. In a slow cooker, combine chicken, onions, potatoes, salsa, broth, and cumin.
  2. Season liberally with salt and pepper.
  3. Cover and cook until chicken shreds easily with a fork and potatoes are tender, about 4 hours on high or 6 hours on low.
  4. Add beans and cilantro during last 30 minutes of cooking.
  5. Shred chicken in slow cooker with 2 forks.
  6. Taste and season with salt and pepper, if needed.
  7. Serve topped with avocado, sour cream, and tortilla pieces.

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