Slow Cooker Green Chicken Chili Food

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SLOW COOKER GREEN CHILE CHICKEN



Slow Cooker Green Chile Chicken image

Wholesome version of chicken chile made in a slow cooker! Slow cooker green chile chicken is hearty with tomatillos and a hint of spice. Serve over brown rice and garnish with chopped cilantro, pico de gallo, avocado, and cheese, or wrap in a tortilla!

Provided by Bites of Flavor

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h25m

Yield 6

Number Of Ingredients 21

1 bunch fresh cilantro, stems removed
1 ½ pounds boneless chicken thighs
4 cups water
1 onion, quartered
2 cloves garlic, peeled
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon salt
cooking spray
1 pound fresh tomatillos, husks removed, halved
½ jalapeno pepper, seeded and minced
1 tablespoon canola oil
1 (4 ounce) can chopped green chilies
2 tablespoons white vinegar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon honey
1 tablespoon ground black pepper
2 teaspoons kosher salt
1 cup great Northern beans, rinsed and drained

Steps:

  • Remove stems from cilantro and tie together; save leaves for sauce.
  • Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
  • Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
  • Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
  • Roast in the preheated oven for 25 minutes.
  • Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
  • Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
  • Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 25.4 g, Cholesterol 63.8 mg, Fat 15.6 g, Fiber 6.5 g, Protein 23.4 g, SaturatedFat 3.6 g, Sodium 1344.9 mg, Sugar 8.4 g

GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

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

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.

SHREDDED SLOW COOKER GREEN CHILE CHICKEN



Shredded Slow Cooker Green Chile Chicken image

Flavorful shredded chicken makes the perfect stuffing for enchiladas, tacos, burritos, or whatever you like! Zesty ingredients like green chiles, lime, and cumin cook all day in a slow cooker. I like to serve this with fresh corn tortillas for taco night, but the possibilities are endless with a shredded chicken like this.

Provided by LADYJANE1976

Categories     Everyday Cooking     Slow Cooker     Main Dishes     Chicken

Time 8h15m

Yield 16

Number Of Ingredients 10

1 tablespoon olive oil
2 ½ pounds skinless, boneless chicken breast halves
2 ½ pounds skinless, boneless chicken thighs
2 (7 ounce) cans diced green chile peppers, divided
1 large onion, diced
1 whole head garlic, peeled and chopped
3 tablespoons ground cumin
2 large limes, juiced, divided
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • Place oil in the bottom of a slow cooker. Add chicken breasts and thighs, 1 can of chile peppers, onion, garlic, cumin, 1/2 of the lime juice, salt, and pepper.
  • Cook on Low until chicken is falling apart, about 8 hours.
  • Remove chicken and shred with 2 forks.
  • Return chicken to the slow cooker. Add remaining chile peppers and lime juice; stir. Test flavor and season with salt and pepper to taste.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 5.5 g, Cholesterol 76.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 2.5 g, Sodium 790.4 mg, Sugar 1.5 g

SLOW-COOKER WHITE CHICKEN CHILI



Slow-Cooker White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 8h25m

Yield 6 to 8 servings

Number Of Ingredients 23

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

Steps:

  • Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
  • Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
  • Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
  • To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

SLOW-COOKER GREEN CHILE CHICKEN BREASTS



Slow-Cooker Green Chile Chicken Breasts image

Moist and flavorful chicken breasts are cooked until perfectly done and served with a creamy green chile sauce, all made right in your slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 6

Number Of Ingredients 9

6 boneless skinless chicken breasts
1 packet (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons lemon juice
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 serrano chile, seeded, finely chopped (about 1 1/2 tablespoons)
1 tablespoon cornstarch
1 tablespoon cold water
1 package (8 oz) cream cheese, cubed, softened

Steps:

  • Spray 5-quart slow cooker with cooking spray. Season both sides of chicken breasts with taco seasoning mix. Arrange in slow cooker. Pour broth and lemon juice around chicken. Top with green chiles and serrano chile.
  • Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Transfer chicken to serving platter. Cover chicken, and keep warm.
  • For sauce, in small bowl, beat cornstarch and water with whisk. Stir into cooking liquid in slow cooker. Add cream cheese, beating until melted. Cover; cook about 15 minutes or until thickened. Serve chicken with sauce and cooked white rice, if desired.

Nutrition Facts : Calories 350, Carbohydrate 8 g, Cholesterol 145 mg, Fat 2 1/2, Fiber 0 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 1/2 g

SLOW COOKER CHICKEN CHILI



Slow Cooker Chicken Chili image

I found this in the local newspaper and can't wait to try it. notes from the author: Toasting the cumin and coriander takes a little time, but improves the flavor of the chili. Skip the step if it makes your life easier. If the chicken thighs have bones, go ahead and stick them in the slow cooker. The meat will literally fall off the bone after 8 hours of cooking, and you can just remove the bones with tongs and discard them. UPDATE: So I've made this twice since posting. Everyone loves it. The chunks of avocados on top really make this dish. Setting up a buffet of toppings makes this really fun for the kids. This is a must try for a cold day.

Provided by gaylasikes

Categories     Chicken Breast

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 18

2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 large onion, finely chopped
3 large garlic cloves, finely chopped (about 1 tablespoon)
1 (4 ounce) can chopped green chilies
1 lb white beans, such as navy
3 lbs boneless skinless chicken thighs
5 cups low sodium chicken broth, water (or a combination)
chopped red onion
chopped cilantro
diced avocado
lime wedge
sour cream

Steps:

  • Turn a 3-quart slow cooker on high.
  • Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
  • Combine it in a up with salt, pepper, oregano, paprika and cayenne.
  • Put onion, garlic and green chilies into the slow cooker.
  • Rinse beans, put them in slow cooker.
  • Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
  • Add chicken broth/water.
  • Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
  • Serve with sour cream and spicy salsa.

Nutrition Facts : Calories 311.5, Fat 8, SaturatedFat 2, Cholesterol 141.7, Sodium 633.9, Carbohydrate 18.1, Fiber 3.6, Sugar 1.9, Protein 41.4

SLOW-COOKED CHICKEN CHILI



Slow-Cooked Chicken Chili image

Make and share this Slow-Cooked Chicken Chili recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken Thigh & Leg

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) can Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved
1 (11 ounce) can mexicorn, drained
1 garlic clove, minced
5 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
2/3 cup tortilla chips, finely crushed
1 large onion, chopped, 2 cups
1 large green pepper, chopped, 1 3/4 cups
1 (15 1/4 ounce) can kidney beans, rinsed, drained
cheese, shredded (optional)
sour cream (optional)
fresh cilantro, chopped (optional)

Steps:

  • Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.
  • In separate bowl, combine chicken and tortilla chips.
  • Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.
  • Cook on high four hours.
  • Serve with cheese, sour cream and cilantro, if desired.
  • Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.

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From therecipes.info


SLOW COOKER GREEN CHILE CHICKEN AND RICE CASSEROLE | 12 ...
Add chicken to a 6-qt or larger slow cooker. Add salt, pepper, garlic powder, onion powder, cumin, and chili powder, followed by the onion, green chiles, and enchilada sauce. Cover and cook for 3-4 hours on high or 6-8 hours on low. When cooking time is over, use two forks to shred the chicken. Stir in sour cream, 1/2 cup of the cheddar cheese ...
From 12tomatoes.com


SLOW COOKER GREEN CHICKEN CHILI WITH QUINOA - COOK NOURISH ...
This super easy slow cooker green chicken chili is healthy, protein packed and full of flavor! A game day or dinnertime staple, it’s filled with quinoa, bell peppers and salsa verde. Let your crockpot do all the work! Dairy free and gluten free. I made us dinner! A slow cooker dinner. That’s perfect for a regular day or even for that big fat football game coming up. You …
From cooknourishbliss.com


SLOW COOKER CREAMY GREEN CHILE CHICKEN ENCHILADA SOUP ...
Slow Cooker Creamy Green Chile Chicken Enchilada Soup. Heather Sinyard January 6, 2022. 0 Likes. Previous. Broccoli, Cauliflower Rice & Chicken Casserole. Heather Sinyard January 6, 2022. Next. Slow Cooker Chicken Tortilla Soup. Heather Sinyard December 29, 2021 . Contact US FAQ FIND US. Springer Mountain Farms. P.O. Box 558 - Baldwin, GA …
From springermountainfarms.com


SLOW COOKER WHITE CHICKEN CHILI - HOT ROD'S RECIPES
Instructions. Combine all the chili ingredients in a slow cooker. Cover and cook on low for 4 to 5 hours. When serving, optionally garnish with cheese, crushed tortillas and/or chopped green onions.
From hotrodsrecipes.com


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