White Chicken Chili-Slow Cooker Method

During the month of March, our theme has been PEACE. As we approach one of the most significant days of the year, Easter Sunday or Resurrection Sunday, I wanted to share a recipe with you that can help you maintain peace in your home, in a practical way. I know it can get very hectic preparing for Easter gatherings, parties and community events as we plan to get together with family and friends. So I decided to post this delicious recipe that you can make this week in your Crockpot or slow cooker. You can grab these 5 simple ingredients (plus any toppings that sound good to you) at the store, run home and throw everything in the crockpot and have a wonderful meal prepared for your family without adding extra stress to your week.

Ingredients
6 cups chicken broth
4 large boneless skinless raw chicken breasts (4 cups cooked shredded chicken for stovetop method)
4 (15-oz) cans Great Northern beans, drained
2 cups salsa verde (store-bought or homemade http://www.gimmesomeoven.com/tomatillo-salsa-verde/)
3 tsp. ground cumin
optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream/greek plain yogurt, crumbled tortilla chips

Add chicken broth, 4 large boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken.
Serve warm in large bowls with desired toppings.

Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
Serve warm with desired toppings.