I know crockpots are perfect for cooking warm and hearty winter meals like stews... but, crockpots make even more sense in the summer. No one wants to turn on the oven or stove on a 100 degree day, am I right? This meal is a fantastic summer-type chili that's a breeze to prep, and it's delicious to boot. The chicken ends up all shredded and wonderful from the slowcooker, and it's light but filling at the same time. It's also very easily doubled for a crowd (perfect for when you have a bunch of guests to feed but don't want to be chained to the kitchen).
Summer Corn Slowcooker Chili
Active Time: 10 minutes
Total: 5-6 hours on high or 8-9 on low
1 jar (16 oz.) salsa verde (I always, always use the Herdez brand)
2 lb. boneless, skinless chicken breast (I usually cut them in fourths or use tenders)
1 can (15 oz.) white beans, drained and rinsed
1 medium onion, chopped
1 Tbs. minced garlic
2 1/2 tsp. cumin
1/2 tsp. salt
2-4 ears of fresh corn, cut off the cob
1/2 cup chopped cilantro
Mix salsa, chicken, beans, onion, garlic, cumin and salt an a large crockpot. Cover and cook on high 5-6 hours or low 8-9 hours. A half hour to one hour before serving, add corn to pot. When ready to serve, shred chicken with a fork and stir in cilantro. Plate with sour cream and lime. Serve over rice or baked potato, or with cornbread. Enjoy!