Slow Cooker Salsa Verde Chicken Chili

• Meat

  • 1 lb Chicken thighs

• Produce

  • 2 15-ounce cans Cannellini beans
  • 2 cups Corn, frozen white kernels
  • 2 Garlic cloves
  • 1 Jalapeno
  • 1 Onion, small

• Canned Goods

  • 3 cups Chicken broth, canned reduced-sodium

• Condiments

  • 1 16-ounce jar Salsa verde, mild or medium

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1/2 cup Monterey jack cheese
  • 1 8-ounce carton Sour cream

• Other

  • Reynolds® slow cooker liner

Found on reynoldskitchens.com

Description

Ingredients

• Reynolds® Slow Cooker Liner
• 1 pound chicken thighs, cut into bite-size pieces
• 2 15-ounce cans cannellini beans, rinsed and drained
• 2 cups frozen white corn kernels, thawed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups canned reduced-sodium chicken broth
• 1 16-ounce jar mild or medium salsa verde
• 1 8-ounce carton sour cream
• 1/2 cup shredded Monterey Jack cheese
•  Sliced jalapeño (optional)

Directions

• Step 1 Line a 5-quart slow cooker with a Reynolds® Slow Cooker Liner. Combine chicken, beans, corn, onion, garlic, cumin, salt, and pepper in the slow cooker. Pour broth and salsa verde over mixture. Step 2 Cover slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Remove lid; stir in sour cream and cheese. Sprinkle with jalapeño, if desired. Step 3 Serve food directly from lined slow cooker. Do not lift or transport liner with food inside. Serve with remaining shredded cheese. Cool slow cooker completely; remove liner and toss.