Ingredients for White Crock Pot Chili With Tomatillo
- Tomatillo Salsa
- 1 lb boneless, skinless chicken breasts
- Garlic Clove
- 1 medium onion, chopped
- 1 cup chicken broth
- Green Chilies
- Hominy
- 1 teaspoon cumin
- Chopped cilantro, for garnish
- Shredded cheese (Monterey Jack or cheddar recommended), for garnish
- Tortilla chips, for garnish
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How to Make White Crock Pot Chili With Tomatillo
- In a large skillet, brown 1 lb boneless, skinless chicken breasts with 2 cloves minced garlic and 1 medium onion, chopped. Drain any excess grease.
- Transfer the chicken and onion mixture to your slow cooker.
- Add 1 (28 ounce) can diced fire-roasted tomatoes, undrained, 1 (10 ounce) can diced green chilies, 1 cup chicken broth, 1 cup tomatillos, peeled and chopped, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste.
- Cook on low for 6 hours, or until the chicken is cooked through and the flavors have melded.
- Before serving, taste and adjust seasoning as needed. Garnish with chopped cilantro, shredded cheese (Monterey Jack or cheddar recommended), and tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
7g
Fat
10g
Carbs
2g
