Slow Cooker Salsa Verde Chicken Chili | Reynolds Brands

Ingredients

• 2 pounds chicken thighs, cut into bite-size pieces
• 2 cans (15 ounces) cannellini beans, rinsed and drained
• 2 cups frozen white corn kernels, thawed
• 1 small onion, chopped (about 2 cups)
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups reduced-sodium chicken broth
• 1 jar (16 ounces) mild or medium salsa verde
• 1 cup sour cream
• 1/2 cup shredded monterey jack cheese
• sliced jalapeño (optional)
• reynolds kitchens® slow cooker liners
• half each ingredient listed for regular size slow cookers