Slow Cooker Chicken Chile Verde Stew
Ingredients
The stew
-
1
lb.
boneless, skinless chicken thighs, cut into 1-inch cubes
-
1
lb.
boneless, skinless chicken breasts, cut into 1-inch cubes
-
1
16-ounce jar
salsa verde
-
2
4-ounce cans
diced green chiles
-
1
medium
yellow onion, diced
-
3
cloves
garlic, peeled and minced
-
1½
lb.
red potatoes, cut into 1-inch cubes
-
1
tsp.
ground cumin
-
1
tsp.
dried oregano
-
to taste
salt and pepper
-
1½
cups
organic chicken broth
Toppings (optional)
-
to taste
fresh cilantro
-
to taste
lime wedges
-
to taste
diced avocado
-
to taste
shredded cheese
-
to taste
sour cream
-
to taste
warm corn tortillas
Instructions
- Combine all ingredients in the slow cooker, except for the chicken broth.
- Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours until the potatoes are very tender and the stew is thick.
- Season with additional salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
4g
Total carbohydrates
26g
Total protein
26g
Sodium
700mg
Cholesterol
0mg
You might also like