Spicy Crock Pot Chicken Chile Verde

5.00 (17)
⏱ 305 mins 🍽 6-8 serving(s) 🏷 Chicken

This slow-cooked chicken chile verde is a flavourful and low-fat dish. Tomatillos and jalapeños are blended into a vibrant sauce, then combined with chicken and spices in a crock pot. After several hours of cooking, the chicken becomes tender enough to shred, resulting in a deliciously spicy stew perfect for serving with rice or tortillas. The process is straightforward, requiring minimal hands-on preparation for a satisfying result.

Spicy Crock Pot Chicken Chile Verde

Ingredients

  • 10 large tomatillos
  • 4 jalapeno peppers
  • 1 onion, diced
  • 3 garlic cloves
  • 10 chicken tenders
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon salt
  • 1/4 cup water
  • 1 chicken bouillon cube

Method

  1. Boil the tomatillos and jalapeño peppers in water for 15 minutes.
  2. Carefully remove the tomatillos and peel off their skins once they are cool enough to handle.
  3. Remove the stems from the jalapeños, keeping the seeds inside, and place them with the peeled tomatillos into a blender.
  4. Blend the tomatillo and jalapeño mixture for 15 seconds.
  5. Transfer the blended sauce into the crock pot and add all the remaining ingredients.
  6. Cook the contents on the high setting for 3 1/2 hours, then remove the chicken and shred it with forks.
  7. Return the shredded chicken to the crock pot and continue cooking for 1 hour before serving with accompaniments like rice, tortillas, or beans.

Nutrition (per serving)

Sodium549900 mg

Recipe details

CategoryChicken
Author~*Miss Diggy*~