I know that might sound strange, but I have been longing for some nice cool weather and the big Remove the cooked veggies from the broth with a slotted spoon and transfer to a large blender. Remove chicken and shred. Dump the rest of the ingredients into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time). Lay chicken into slow cooker (4 – 7 quart). Turn the crockpot to warm and stir until the cheeses are melted. To make in the slow cooker, place all ingredients except cilantro and hominy in the slow cooker. If you find that you have more room in your crockpot and have leftover broth and coconut milk, feel free to add it to the slow cooker. Cover and cook on low heat 4 – 5 hours or high heat 2 1/2 – 3 hours or until chicken is tender and cooked through. Stovetop instructions included, too! Place the chicken breasts in a slow cooker and then add the coconut milk, broth, salsa verde, beans, corn, green chiles, jalapeño, cilantro, cumin, and garlic powder. 30 minutes before it’s ready, transfer the chicken to a plate and shred with a fork. Come home to a warm, filling bowl of soup! When done cooking, shred the chicken using two forks and mix with remaining liquid in the slow cooker. Just toss in your ingredients, and let it simmer all day! In a small bowl, combine salsa, green chiles, cumin, and oregano. Add jack cheese, cream cheese, and green salsa. Cover and cook for 4 hours on high or 6 hours on low. So use your favorite if you have one. For the salsa verde, you can use your favorite, it does not have to be the Goya brand, the more flavorful the salsa the more flavorful the soup! Place lid on the slow cooker and cook on LOW heat for 4 – 6 hours. Remove lid and allow the chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Cook on Low 6 to 8 hours. Pour in salsa verde and sprinkle in canned green chilis and Anaheim chilis. Leftovers ( not much) after family of 4, (2 adults & 2 teen boys), I froze and later made Green chicken pozole (posole verde) is the Mexican version of chicken soup. https://cooking.nytimes.com/recipes/1020669-slow-cooker-salsa-verde-chicken Sprinkle lightly with salt and pepper (you can add more later), and cumin, and garlic. https://www.halfbakedharvest.com/crockpot-salsa-verde-chicken-pozole I couldn't have been happier! Place chicken breasts inside slow cooker. How To Make Keto Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup) In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cover and cook on low 4 to 5 hours or until chicken is done and shreds easily. Slow Cooker Directions: Place the chicken in the bottom of the slow cooker. Remove chicken and shred, then return it to the slow cooker. Tender chicken, chewy hominy, and peppers simmer all day in the slow cooker making your kitchen smell delicious. Using your Slow Cooker makes this White Bean Chicken Chili Verde a cinch! Yesterday was cold, windy, and rainy. Pour over chicken.