Slow-Cooker Green Chicken Chili

This could not be easier to make, and works great in the slow cooker, Instapot, or your Dutch oven on the stove! You are basically dumping all the ingredients in, giving it a stir, putting on the lid and walking away. Kind of like a chile verde (which is usually made with pork) or a white chicken chili. It tastes authentic and the unique addition of sweet potatoes works surprisingly well with the tomatillo salsa, chicken, and pinto beans. Really delicious!

I made this in my Le Cruset dutch oven, and it took about an hour and 15 minutes on medium low. I sauteed half a small chopped onion and a couple of cloves of garlic in a bit of oil before adding in the rest of the ingredients. Think it added something!

3 pounds boneless, skinless chicken thighs

2 large sweet potatoes, unpeeled, cut into 1″cubes (about 2 pounds)

1 16 oz. jar tomatillo salsa (salsa verde) about 2 cups

2 cups low-sodium chicken broth

2 tsp. ground cumin

2 tsp. (or more) Kosher salt

1 tsp. (or more) freshly ground black pepper

2 cans low-sodium pinto beans, rinsed and drained

Sliced avocado, cilantro leaves, sour cream, and finely chopped onion for serving (optional -but do it!)

Chili can be made 3 days ahead; cover and chill.

Mix chicken thighs, potatoes, salsa, broth, cumin, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or six hours on low. Add beans during last 30 minutes of cooking. Shred chicken in the slow cooker with 2 forks. Taste and season with salt and pepper if needed. Serve topped with avocado, cilantro, sour cream, and/or onion if using. Serves 6-8

Note: One person commented she used the beef/stew setting on the Instapot set for 35 minutes and normal pressure. You may want to add less than the two full cups of broth if you want it thicker.