Green Chile Chicken Chili

• 4 bone-in chicken breast halves (14 ounces each)
• 2 medium onions, chopped
• 2 medium green peppers, chopped
• 1 cup pickled jalapeno slices
• 1 can (4 ounces) chopped green chiles
• 2 jars (16 ounces each) salsa verde
• 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
• 1 cup sour cream
• 1/2 cup minced fresh cilantro
• Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

1. Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low until chicken is tender, 5-6 hours.
2. Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings of your choice.
3. Before adding sour cream, cilantro and toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings if desired.

chicken, onions, green peppers, green chiles, salsa verde, navy beans, sour cream, fresh cilantro, toppings

Taken from www.tasteofhome.com/recipes/green-chile-chicken-chili/ (may not work)