Ingredients
- 1 lb chicken thighs boneless, skinless
- 1 poblano pepper or anaheim pepper, de-seeded and diced
- 1 green bell pepper diced
- 1 jalapeño de-seeded and diced (leave some seeds if you like it extra spicy)
- 1 onion diced
- 4 scallions chopped
- 4 cloves garlic minced
- 1 cup cilantro chopped
- 16 oz salsa verde
- 4 ½ oz green chiles (canned)
- 5 cups chicken stock
- 1 lime juiced
- 1 tsp cumin
- 1 ½ tsp sea salt
Instructions
- Place all ingredients into the crockpot and stir. Cook on low for 6-8 hours. Once the chili is finished, gently shred the chicken (if it hasn’t fallen apart on it’s own already!)
- Top with more lime juice, avocado, and cilantro, and serve with chips.
Notes
Prep Time: 10 minutes
Cook Time: 6-8 hours
Cook Time: 6-8 hours
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