January 2018 Magazines 89134 - Page 24

Slow Cooker Green Chicken Chili Serves 6 3 pounds boneless, skinless chicken thighs, whole 2 large sweet potatoes (about 2 pounds), unpeeled, cut into 1" cubes 1 (16-ounce) jar (about 2 cups) tomatillo salsa verde 2 cups chicken broth 2 tsp. ground cumin 2 tsp. kosher salt 1/2 tsp. smoked paprika 1 tsp. freshly ground black pepper 2 cloves garlic, finely chopped 1 small onion, diced 1 (4 oz.) can chopped green chilies 1 (16 oz.) can pinto beans, drained and rinsed 1 (16 oz.) can black beans, drained and rinsed Sliced avocado, cilantro, sour cream, finely chopped onion and tor- tilla strips for garnish Mix chicken, potatoes, salsa, broth, spices, garlic, onion and chilies in 6-quart slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 min- utes of cooking. Shred chicken in slow cooker with two forks. Add additional salt and pepper, if needed. Serve with garnish toppings. 24 January/February 2018