Green Chicken Chili

• 16 ounces salsa verde
• 2 lbs chicken thighs, cut into 1 1/2 inch pieces
• 1 cup corn, canned, frozen
• 1 (15 ounce) can cannellini beans
• 2 anaheim chilies, chopped
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 2 teaspoons cumin, ground
• 1/2 teaspoon salt
• 1/2 cup cilantro, chopped
• lime wedge, sour cream, shredded cheese

1. Mix all ingredients except cilantro in a 3 1/2 qt or larger slow cooker.
2. Cover and cook on high 5-6 hours or on low 8-9 hours.
3. Stir in cilantro, serve with lime and sour cream and shredded cheese.
4. Variation: Don't have enough salsa verde? Use less, but add about 1 cup of chicken broth (or cup of water and bouillon cube) Also, I used mild Hatch chiles and mild salsa - use whatever heat you can stand!
5. Another thought - make on the stove if no time for crockpot. Bring to boil, simmer covered for about 45 minutes.

verde, chicken thighs, corn, cannellini beans, anaheim chilies, onion, garlic, cumin, salt, cilantro, lime

Taken from www.food.com/recipe/green-chicken-chili-466305 (may not work)