Ingredients

The following ingredients have 4 Servings
  • 2 ½ pounds boneless skinless chicken breast
  • 1 medium onion (chopped)
  • 1 medium yellow or orange bell pepper (chopped)
  • 4 ounce can chopped green chilis
  • 16 ounce jar salsa verde (I used 505 Hatch Green Chili Sauce)
  • 6.8 ounce box Kara Coconut Cream (200 ml)
  • Garlic powder and Cajun Spice (to taste)

Instruction

  • Place the chicken breast in the bottom of a 4-quart slow cooker
  • Chop the onion and bell pepper and place on top of chicken breast in the slow cooker
  • Add the canned green chilis and salsa verde
  • Cover and slow cook on low for 5-6 hours
  • After 5-6 hours, shred the chicken with forks and stir in the coconut cream
  • Top each bowl of soup with chopped cilantro
  • Enjoy!