First, gather all your ingredients. Place the chicken breast into the slow cooker. This will be the base of your chili and will add heartiness to the dish.
Next, pour in the salsa verde. This is where the flavor magic happens! The sauce will envelop the chicken, infusing it with zesty goodness.
Add the low-sodium chicken broth to ensure there's enough liquid for the slow cooking process. It helps in tenderizing the chicken and keeps everything moist.
Now, open the can of great northern beans and drain it. Add the beans into the slow cooker. They will provide extra protein and a creamy texture.
Stir everything gently, making sure the chicken is well-coated with the salsa verde and the beans are mixed in. This ensures even cooking.
Cover the slow cooker with its lid and set it to cook on low for about 6 hours, or on high for 4 hours. During this time, the chicken will become tender and flavorful.
Once the cooking time is up, check that the chicken is fully cooked. It should shred easily with a fork. Remove it from the slow cooker and shred it into bite-sized pieces.
Return the shredded chicken back to the slow cooker. Stir it into the chili to combine.
Before serving, chop the fresh cilantro and sprinkle it over the top of each bowl. This adds a fresh touch that brightens the entire dish.
Finally, ladle the chili into bowls, making sure to scoop out plenty of the delicious broth and beans along with the chicken.
