Slow-Cooker Cilantro Cumin Chicken Chili Recipe
INGREDIENTS
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2 Tbsp. vegetable oil
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1 1/4 to 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1/2-inch cubes
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1 medium onion, chopped
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1 (15- to 16-ounce) can white shoepeg corn, drained
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1 (4-ounce) can chopped green chilies
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1/3 cup store-bought salsa verde
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1 Tbsp. dry, minced garlic
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1 Tbsp. ground cumin
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2 tsp. dried oregano leaves
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1/4 tsp. cayenne pepper
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Kosher salt and freshly ground black pepper
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1 (14.5-ounce) can reduced-sodium chicken broth
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1 (16-ounce) can great Northern beans, rinsed and drained
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2 Tbsp. minced, fresh cilantro, plus additional minced cilantro for serving (optional)
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Crushed tortilla chips, for serving
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Shredded Monterey Jack cheese, for serving
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