Luckily, this wasn't your normal kind of chili. It's not heavy or super creamy so it worked fine for our not so wintery night! Recipe is from Lemons and Love.
4 boneless skinless chicken breasts
4 cups chicken broth
2 cups salsa verde (the green salsa)
2 cans northern beans, drained and rinsed
2 stalks of celery, chopped
1 small can green chiles
1 tsp cumin
1.5 tsps white pepper
pinch of cayenne
salt and pepper to taste
In your slow cooker combine broth, salsa verde beans, celery, green chiles and spices. Mix well and nestle chicken into the liquid. Cook on high for 4 hours and take chicken out and shred it. Return to crockpot and cook on low for 2 hours. Enjoy!