Crock Pot Chicken Chili Verde Food

SLOW COOKER SALSA VERDE CHICKEN

Slow Cooker Salsa Verde Chicken image

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Provided by Sarah DiGregorio

Categories dinner, weekday, poultry, main course

Time 5h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Steps:

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

EASY CHICKEN CHILE VERDE (CROCK POT)

Easy Chicken Chile Verde (Crock Pot) image

Very easy, tasty, cheap and SO healthy! Just toss the ingredients in your crock pot in the morning and come home to dinner. All ingredients can be kept on hand for easy dinner any night of the week. I originally got this recipe from flylady.com . It's since become a staple at our house! I've shared the recipe with friends, and they love it. Apparently the men say its "Man food, very meaty & hearty!" Haha! My sis-in-law even served it to us when she invited us to dinner!

Provided by MEPeralto

Categories Beginner Cook

Time 4h2m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 -5 boneless skinless chicken breasts
1 (16 ounce) jar salsa verde
1 (4 ounce) can diced anaheim chilies
1 (15 ounce) can great northern beans, drained
1 (15 ounce) can black beans, drained
steamed rice

Steps:

Toss everything but the rice into the crock pot. You can use fresh chicken breasts, but frozen are easier to keep stocked.
Cook on low 8 hours or high for 4.
Quickly shred chicken with two forks (or don't.) Serve over rice.

CROCK-POT® CHICKEN CHILI

Crock-Pot® Chicken Chili image

Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold out, because they know this will be on the menu. It's very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese.

Provided by Starr

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 6h10m

Yield 5

Number Of Ingredients 10

Ingredients

1 (16 ounce) jar green salsa (salsa verde)
1 (16 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans white beans, drained
1 (14.5 ounce) can chicken broth
1 (14 ounce) can corn, drained
1 onion, chopped
½ teaspoon dried oregano
¼ teaspoon ground cumin
salt and ground black pepper to taste
3 skinless, boneless chicken breasts

Steps:

Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.9 g, Cholesterol 36.9 mg, Fat 2.9 g, Fiber 11 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 1338.2 mg, Sugar 7.3 g

SLOW-COOKER GREEN CHICKEN CHILI

Slow-Cooker Green Chicken Chili image

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."

Provided by Rhoda Boone

Categories Chili Dinner Soup/Stew Chicken Tomatillo Sweet Potato/Yam Bean Salsa Slow Cooker Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
Special Equipment
A 6-quart (or larger) slow cooker

Steps:

Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
Do Ahead
Chili can be made 3 days ahead; cover and chill.

SUPER-EASY CROCK POT CHILE VERDE

Super-Easy Crock Pot Chile Verde image

Ridiculously simple. Very tasty. This is on the mild side because Mr. Wonderful likes his food a bit tame. You can easily add jalapenos to turn up the heat.

Provided by One Happy Woman

Categories Pork

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 lbs boneless pork shoulder
1 (28 ounce) can green enchilada sauce
1 onion, chopped
1 teaspoon lemon pepper
6 garlic cloves, sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
sliced pickled jalapeno pepper

Steps:

Turn the crock pot on to high while you chop the onions and slice the garlic.
Dump everything in the pot; cut the meat into 2-3 pieces so the sauce covers everything.
Cover and cook on high for 5-6 hours.
Degrease the sauce.
Shred the meat.
Serve with chopped avocado and a dollop of sour cream, if you like.

Nutrition Facts : Calories 429.5, Fat 30.7, SaturatedFat 10.6, Cholesterol 107.5, Sodium 931.6, Carbohydrate 11.2, Fiber 0.5, Sugar 9.1, Protein 25.7

SPICY CROCK POT CHICKEN CHILE VERDE (LOW FAT)

Spicy Crock Pot Chicken Chile Verde (Low Fat) image

Make and share this Spicy Crock Pot Chicken Chile Verde (Low Fat) recipe from Food.com.

Provided by Miss Diggy

Categories Chicken

Time 5h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

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

Steps:

Boil tomatillos and jalapenos in water for 15 minutes.
Take out and peel tomatillos (THEY WILL BE HOT TO THE TOUCH).
Take off stems of jalapenos, but leave in seeds and put them with the tomatillos into a blender.
Mix for 15 seconds.
Put into the crock pot with everything else.
Cook on high for 3 1/2 hours, and then take chicken out and shred.
Put back in for 1 hour, and serve with rice, or tortillas and beans.

Nutrition Facts : Calories 35.1, Fat 0.9, SaturatedFat 0.1, Cholesterol 0.1, Sodium 549.9, Carbohydrate 6.7, Fiber 1.8, Sugar 3.6, Protein 1.2

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Place tomatillos cut side down, poblano peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. If necessary you can use two baking sheets. Place in the oven under the broiler setting for 8-10 minutes or until the tomatillos and peppers begin to roast and blacken. If you don't have broiler in your oven, you can put the oven at 425 degrees F (this option may take longer).
Transfer the poblano and jalapeno peppers to a plastic Ziploc bag and zip it tight (leave the tomatillos and garlic on the baking sheet for now). This allows the peppers to steam in the bag and after 5-10 minutes you should be able to remove the skin, stem and seeds off the peppers. It's okay if you don't remove the skin completely -- the most important part is removing the seeds and stems.
While the peppers are steaming in the bag, add tomatillos to a blender. You'll notice that they probably got juicy during the roasting. That's okay; you'll want to add all those juices to the blender too! Peel garlic cloves and add them to the blender along with the peppers, green chiles, cilantro, lime juice, cumin, oregano, salt, pepper and chicken broth. Blend the ingredients until they are well combined.
Add chicken thighs and diced onions to slow cooker, pour tomatillo-chile sauce all over the top of the chicken and stir to combine. Cover and cook on high for 3 hours or low for 7 hours.

Crock Pot Chicken Chili Verde Food

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CROCK-POT® CHICKEN CHILI

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Ridiculously simple. Very tasty. This is on the mild side because Mr. Wonderful likes his food a bit tame. You can easily add jalapenos to turn up the heat.

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Make and share this Spicy Crock Pot Chicken Chile Verde (Low Fat) recipe from Food.com.

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