Slow Cooker White Bean Chicken Salsa Verde Chili

• 1 large yellow onion, chopped
• 4 poblano chiles, chopped
• 2 serrano chiles, minced
• 2 tbsp. chopped garlic
• 1 can Rotel tomatoes with juices
• 3 cups no salt chicken stock
• 2 tbsp. chili powder
• 2 tsp. salt
• 1 tbsp. cumin
• 1 tsp. dried oregano
• 3 - 15 oz. cans cannellini beans, rinsed and drained
• 1 cup salsa verde
• 2 lbs. boneless skinless chicken breast
• 1/4 cup minced fresh cilantro
• sour cream, for garnish
• diced avocado, for garnish

Spray crock pot with cooking spray and combine onion, chiles, garlic, tomatoes, chicken stock, spices, beans and salsa.  Stir to mix well.  Add the chicken and spoon the bean mixture to cover the chicken completely.

Cover and cook on high for 5 hours.  Remove chicken and shred with two forks, returning the shredded chicken to the crock.  Add the cilantro and mix well.  Keep covered on warm until ready to serve. 

Use a slotted spoon to serve  and garnish with sour cream and diced avocado and ENJOY!