Best Slow Cooker White Chicken Chili - cooking recipe

Ingredients

Salsa Verde:
1 pound tomatillos, husked
1/2 onion, cut into 2 pieces
1 serrano pepper
2 cloves garlic, unpeeled
1/2 cup chopped fresh cilantro
1 teaspoon salt
Chili:
4 cups chicken broth
2 (15 ounce) cans great Northern beans, drained
2 skinless, boneless chicken breast halves
2 teaspoons ground cumin
1/2 teaspoon salt, or to taste
4 Hatch chile peppers, halved and seeded
1/2 cup shredded jalapeno Jack cheese

Preparation

Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
Cook until chili is warmed through, about 30 minutes more.