Begin by gathering all your ingredients in one place. It feels so rewarding to have everything ready to go. Grab your chicken and ensure it’s boneless and skinless. This will help the chicken cook evenly and shred easily later on.
Next, place the chicken into the slow cooker. I love using a large slow cooker for this recipe to ensure everything fits comfortably.
Now, pour the entire jar of salsa verde over the chicken. The vibrant green color is so inviting! Make sure the chicken is well-coated with the sauce, as this will infuse it with flavor.
Next, add one cup of low-sodium chicken broth. This will help create a lovely, savory broth that the chicken will cook in. It also enhances the overall flavor profile of the dish.
Now, it's time to add the beans. Drain and rinse your great northern or navy beans before adding them to the slow cooker. They will add body to the chili and make it even more satisfying.
Once you’ve added all the ingredients, stir them gently to combine. Make sure everything is well mixed, so the flavors meld together. You should see the beautiful colors of the salsa verde and chicken mingling.
Close the lid of your slow cooker and set it to cook on low for six hours. This long cooking time allows the chicken to become incredibly tender, making it melt in your mouth. You can also set it to high for four hours if you’re in a bit of a rush.
Once the cooking time is up, check to see if the chicken is tender. You should be able to shred it easily with two forks. Remove it from the slow cooker and allow it to cool slightly before shredding.
Return the shredded chicken back to the slow cooker. Stir it into the flavorful broth and beans, allowing it to soak up all the wonderful juices.
Finally, serve the chili hot in bowls. Top each serving with freshly chopped cilantro for a burst of freshness. Enjoy your cozy meal!
