Slow Cooker Chicken Chili with Homemade Green Enchilada Sauce

This is a dump it and forget it Slow Cooker recipe. An easy comforting soup for this fall weather. Spicy and hearty.

Slow Cooker Chicken Chili with Homemade Green Enchilada Sauce

• 1 onion, chopped
• 4 garlic cloves, minced
• 1 1\2 lb green tomatoes, chopped coarsely
• 1 tbsp jalapeno from bottle, chopped
• 1\2 bunch cilantro, chopped
• 1 whole boneless and skinless chicken breast, about a pound
• 1/2 tsp cumin
• 1\2 tsp salt or to taste
• 1\4 tsp black pepper
• 1 - 14 oz can white beans or any beans, drained
• 4 cups chicken or vegetable broth
• Cilantro and sliced green onions for toppings

Place all the ingredients in a crock pot and cook for three hours at high setting or six hours at low setting. I cooked mine in an Aroma Brand rice cooker/slow cooker for two hours at slow cooker setting. 

At the end of cooking, take out the chicken breast and shred or chop coarsely and return the pieces back to the crock pot.

Serve topped with cilantro and sliced green onions.