Crock Pot Green Chile Chicken
Crock pot green chile chicken: thawed chicken breasts slow-cooked in salsa verde with onion, jalapeño, garlic and cumin until 165°F, shredded in the pot and finished with diced green chiles and lime juice. 5 minutes prep, 8 servings.
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Ingredients
- 1/2 tablespoon olive oil or avocado oil
- 1/2 large onion diced
- 1 jalapeño seeded and diced
- 3 cloves garlic minced
- 2 1/2 pounds boneless skinless chicken breasts fully thawed
- 15.5 ounces salsa verde one jar
- 1 teaspoon chicken bouillon paste concentrated paste
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4 ounces diced green chiles one 4-ounce can
- 1 lime juiced
- salt and pepper to taste
- fresh cilantro chopped, for garnish
Instructions
- Pour the olive oil into the bottom of the slow cooker. Add the diced onion, diced jalapeño and minced garlic, then lay the thawed chicken breasts on top.
- In a medium bowl, stir together the salsa verde, bouillon paste, garlic powder and cumin. Pour the mixture over the chicken.
- Cover and cook on high for 4 hours or on low for 6 hours. Keep the lid on, lifting it only to stir or check doneness. The chicken is done when a food thermometer in the center of a breast reads 165°F.
- Shred the chicken with two forks right in the slow cooker.
- Stir in the diced green chiles and the lime juice, then season with salt and pepper to taste.
- Top with chopped cilantro and serve.
Notes
Always thaw the chicken before it goes into the slow cooker. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165°F on the stove, in the microwave or in the oven, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 207kcalCarbohydrates: 6.4gProtein: 33.2gFat: 4.8gSodium: 597mgFiber: 1.5gSugar: 2.8g
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