Ingredients
5-6 Tomatillos
½ to 1 mid-size Jalapeno (depends on your heat level)
½ White Onion
2 Chicken Breasts or 2 cups cubed Turkey
3/4 cup Chicken Stock
2 tsp. Salt
1 tsp. Pepper
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Oregano
½ tsp. Red Pepper Flakes
2 Ears of corn
1 16oz. can White Beans
❃❃Serves 4❃❃
Slow Cooker Chicken Chili
Take outer skin of tomatillos off and cut tomatillos into quarters and roughly chop onion.
Remove corn kernels from cob and set aside in a sealed container in the refrigerator. Strain beans and set aside in refrigerator.
Add stock, tomatillos, jalapeno, onion, salt, pepper, cumin, coriander, oregano and red pepper flakes to a blender. Blend until smooth and pour into the slow cooker. Add two chicken breasts to slow cooker and set to low and cook for 4-6 hours.
About 1 hour prior to eating take two forks and shred the chicken breasts in the slow cooker and add corn and strained white beans to the slow cooker.
Leftover Turkey Chili
Take outer skin of tomatillos off and cut tomatillos into quarters and roughly chop onion.
Remove corn kernels from cob and strain beans. Cut or shred turkey.
Add stock, tomatillos, jalapeno, onion, salt, pepper, cumin, coriander, oregano and red pepper flakes to a blender. Blend until smooth and pour into Dutch oven or large pan. Add corn, white beans and turkey. Cook over medium to medium high heat until chili is hot. Season to taste with salt and pepper.