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GLUTEN FREE CHILI VERDE CHICKEN
Serves: 6-8

Prep Time: 10 Minutes

Cooking Time: Crockpot 6-8 hours on low or 3 hours on high

Stovetop: 1-1 hours
INGREDIENTS

    2 pounds skinless, boneless chicken breasts or thighs (with fat removed)
    1 medium onion, diced
    2 cloves garlic, minced
    1 cup water
    12 ounces salsa verde
   7 ounce can diced green chilies
    15 ounce can white beans, drained
   4 teaspoons chili powder
    1 teaspoon ground cumin
    teaspoon salt
    1 tablespoon cornstarch



INSTRUCTIONS

1.     Combine all ingredients except for cornstarch in Crockpot.  Cook 6-8 hours on low or 3-4 hours on high.
 
2.     Remove chicken and shred using two forks.  Add cornstarch, stir and let stand 5-10 minutes until thickened.  Return chicken and stir.

3.     Serve over rice or use as a filling for tacos, burritos or enchiladas. 

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