Crockpot White Chicken Chili with Salsa Verde

Macros - 35P 21C 14F 7g fiber

Servings: 5

Serving size: 370g
Prep Time in Minutes: 15
Cook Time: 4-6 hours

Ingredients:
2 large boneless skinless chicken breasts (~18oz)
6g extra virgin olive oil
180g onion (1 small onion)
17g garlic diced (about 3-4 cloves)
126g poblano pepper, diced (2 peppers) 2 tsp cumin 1 tsp paprika
1/2 tsp chili powder
1 tsp salt
4oz salsa verde
20oz vegetable or chicken broth
4oz 1/3 fat cream cheese (can sub full fat for higher fat macros)
320g cannellini beans (1 can) 90g sharp white cheddar cheese
Optional toppings: cilantro, chips, avocado, yogurt/sour cream, lime

Instructions:
1. Add onion, poblano, garlic and olive oil to the bottom of your pot and soften about 5 minutes on low-medium heat. I use this 360 Cookware crockpot which goes from stovetop to the slow cooker base. If you don’t have one of these just soften in a pan then transfer it to your crockpot.
2. Dump the rest of the ingredients except the sharp cheddar into the crockpot and stir well.
3. Cook on high for 4 hours or low for 6 hours.
4. About 10 minutes prior to serving, open and shred the chicken with two forks, stir the contents, then add the cheddar cheese and stir again. Let the cheese melt, then serve with any toppings you like! Toppings are not included in the macros.