Slow Cooker Salsa Verde Chicken Chickpea Chili | Recipe Cart

Ingredients

• 2 pounds boneless skinless chicken thighs
• 24 oz mild salsa verde (about 2 jars)*
• 1 onion, chopped
• 1/2 jalapeño, seeded and diced
• 2 garlic cloves, minced
• 1 cup frozen corn (preferably organic)
• 1 (15 oz) can chickpeas (white beans or black beans are also great)
• 1/2 cup uncooked quinoa
• 2 1/2 cups low sodium chicken broth
• 1 small lime, juiced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• Salt
• pepper