1 can (15.5 ounces) white cannellini beans, drained and rinsed
1 can (11 ounces) corn, drained
1 1/2 cups medium heat green salsa, divided
1 can (4.5 ounces) chopped green chilies, medium heat
2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1/3 cup chopped fresh cilantro
2 large Russet potatoes
1/2 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup sour cream
Place chopped onion on the bottom of a 12-cup or larger slow cooker.
Add chicken thighs, beans and corn. In a small bowl, mix together 1 cup salsa, chilies, garlic and cumin.Pour over top.
Cover and cook on low for 8 to 10 hours.
Remove chicken pieces to a plate and using two forks, pull the meat into bite-sized pieces. Return meat to pot.
Stir in cilantro. Peel potatoes, quarter, and place in a medium pan, add salt, cover with water and heat to boiling.
Reduce heat and cook potatoes until fork-soft, about 10 minutes.
Drain the potatoes and keep in pan.
At this point, move one oven rack to 6-inches from broiler, and the other to the bottom rung. Turn broiler to high.
Place a 3 quart casserole dish on the bottom rack to heat up while you prepare the potatoes.
To the drained potatoes in the pot, add sour cream and remaining 1/2 cup salsa.
Using a measuring cup or soup ladle, scoop a half-cup of liquid from the chili, add to potatoes and mash quickly with an electric beater. Continue to add chili liquid to the potatoes a little at a time until whipped creamy.
Stir in shredded cheese.
Remove casserole dish from oven, scoop the chili into the hot dish, top with mashed potatoes and use a fork to spread the potatoes to seal to the edge, then place about under the broiler for at least 5 minutes, watching carefully to not over-brown.
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