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Slow- Cooked Chili Verde

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main-dish gluten free low carb nut free dinner american


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1 pound boneless, skinless chicken breasts

1 large onion, chopped

1 green bell pepper, chopped

2 ribs celery, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 jar (16 ounces) salsa verde

1 cup frozen shelled edamame, thawed

12 (6") corn tortillas, each cut into 6 wedges

1/2 cup chopped cilantro

8 ounces shredded, reduced-fat, white Cheddar or monterey jack cheese

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