Coconut-Lime Chicken Chili Recipe
Total Time:
My dad claims he hates coconut & I fed him this creamy (coconut) chicken chili. I only told him after his third bowl was depleted that it has coconut, (insert maniacal laugh here).
Coconut-Lime Chicken Chili
Ingredients:
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2 lbs chicken breast or thighs
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1 can coconut milk (13.5 oz)
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1 jar salsa verda (12 oz)
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2 cans white beans, drained
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2 cans white corn, drained
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1 can diced green chiles (4 oz)
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1 1/2 tsps garlic
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salt n' pepper
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1 lime
Directions:
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Dump everything into a slow cooker* and cook on low 4-6 hours (high 2-4).
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Remove chicken, shred with 2 forks, then return back to the slow cooker.
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Season with salt & pepper and squeeze the shiz out of that lime.
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*if you are an instant pot person...totally support you & dump all contents in the pot & they tell me you press the soup button. Cook for 30 minutes, then shred & return to the motherpot.
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