This recipe is one of those things that came together on a day when we might have been just too tired to cook, and could have very well ordered some take out to get us through. Instead we turned to our old friend the slow-cooker, because I had a hankering for chili verde. The addition of pumpkin makes it a hearty, autumn stew, and we ate ours up with sliced avocado, and honey cornbread. Here's the recipe...
White Bean Chili Verde with Pumpkin
1 1/2 lbs skinless/boneless chicken breasts
6 cups chicken stock
2 cans Cannellini beans
2 cups pumpkin or butternut squash, 2" pieces
1 28oz can whole tomatillos
1/2 cup mild salsa verde
Salt and pepper
Add all ingredients except the pumpkin to the slow cooker. Cook on high for 3 hours, add pumpkin, then cook for an additional hour. To make before work, cook on low for 6 hours (use the timer) keep warm until an hour before serving, add pumpkin and allow to simmer until soft, about an hour.