Slow Cooker Green and White Chicken Chili is an easy and healthy meal to make for your family. Garnish with delicious toppings such as sour cream, fresh cilantro, and avocado to dress up this flavorful soup!
Add chicken thighs (or chicken breasts) to the bottom of your slow cooker and top with the tomatillo salsa.
Add in all of the remaining ingredients (except garnish ideas) and gently stir.
Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Remove the chicken and place on a large cutting board or in a mixing bowl, shred, then return to slow cooker. (You can shred in your slow cooker, I just find it easier to shred it once it's out).
Taste and adjust salt and pepper if desired and serve with desired toppings! Enjoy!
You can substitute boneless, skinless chicken breasts for the chicken thighs. (3-4 chicken breasts).Freezer friendly: let cool and then freeze. Defrost the night before you want to serve it. Pro tip: use your stand mixer fitted with the flat beater attachment to shred your chicken in 30 seconds! Keep an eye on it because it shreds FAST using this method.
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