Gluten-Free Slow-Cooker Green Chicken Chili

Celiac.com 09/26/2023 - The official question for the State of New Mexico is: Green or Red? And while the official answer is, Yes, people are indeed known to have preferences. This easy, slow-cooked chili answers: green. The result is a delightful and savory marriage of chicken, onions, potatoes, green chilis, tomatillo salsa, and pinto beans, that is basically just a cross between green Chile Verde and white chicken chili. But a few ingredients and easy prep delivers a flavorful and satisfying "bowl of green."

Ingredients:

• 6–8 servings
• 1 small yellow onion, chopped
• 3 pounds boneless, skinless chicken thighs
• 4-6 mild or medium hot green chilies, roasted and peeled (fresh or frozen), cubed (2 cups)
• 2 large potatoes, unpeeled, cut into 1-inch cubes (about 2 pounds)
• 1 (16-ounce) jar tomatillo salsa Verde (about 2 cups)
• 2 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon liquid smoke
• 2 teaspoons (or more) freshly ground black pepper
• 2 cans pinto beans, drained, rinsed
• Dash of gluten-free hot sauce, as desired
• Sliced avocado, cilantro, sour cream, and/or finely chopped green onion, as desired

Celiac.com Sponsor (A12):
Directions:
Mix onion, chicken, potatoes, salsa, broth, cumin, liquid smoke, salt, and pepper in a 6-quart (or larger) slow cooker. 

Cover and cook until chicken shreds easily with a fork and potatoes are tender, about 4 hours on high or 6 hours on low. 

Add beans during last 30 minutes of cooking. 

Shred chicken in slow cooker using 2 forks. 

Taste and season with salt, pepper, or hot sauce, as needed. 

Serve topped with avocado, cilantro, sour cream, hot sauce, and green onion, as desired.

Note: Chili can be made 3 days ahead, and chilled, covered in the fridge.