Slow Cooker Chicken Chile Verde #lunch #healthy

Slow Cooker Chicken Chile Verde #lunch #healthy

On the off chance that you have 5 minutes + a moderate cooker, you're en route to the least demanding Chicken Chile Verde you'll ever make (and love)!

It scarcely gets any simpler than this formula with only 5 fixings! Search for a salsa verde without additives or included sugars – we like the Trader Joe's Salsa Verde in light of the fact that it's simply tomatillos, green chiles, water, onions, jalapenos, salt, and flavors. Serve over cauliflower rice or tucked into lettuce wraps.

I love moderate cooked chile verde. Love, love, love it. Be that as it may, I don't generally have a whole day to slash, saute, stew and pause (stunner, I know). So I made this incredibly simple Slow Cooker Chile Verde formula with the 'set it and overlook it' mindset of the moderate cooker. It's not as saucy as a major bowl of chile verde – and it utilizes chicken instead of the pork – yet it's overly adaptable and just somewhat zesty so it's child well disposed as well.


Slow Cooker Chicken Chile Verde #lunch #healthy


  • 1 lb. boneless, skinless chicken thighs
  • 1 lb. boneless, skinless chicken breasts
  • 1 12-ounce jar Salsa Verde (such as Trader Joe’s)
  • 1 4-ounce can fire-roasted green chiles
  • ½ tsp ground cumin (such as Simply Organic)
  • ½ tsp dried oregano (such as Simply Organic)
  • Salt and pepper to taste
  • Fresh cilantro, lime wedges and/or diced avocado for serving, optional
  • Cauliflower rice or lettuce leaves for serving

Slow Cooker Directions:

  1. Place chicken in the slow cooker.
  2. In a small bowl, combine salsa, green chiles, cumin, and oregano. Pour over chicken.
  3. Place lid on the slow cooker and cook on LOW heat for 4 – 6 hours.
  4. Remove lid and allow the chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Season with salt and pepper to taste.
  5. Transfer to a serving dish, top with chopped fresh cilantro and serve with lime wedges, if desired.
  6. Serve over cauliflower rice or in lettuce wraps.

Instant Pot Directions:

  1. Place ingredients in the Instant Pot. Put the lid on and make sure vent is sealed.
  2. Set Instant Pot to ‘Poultry’ setting or set the cooking time for 15 minutes at high pressure.
  3. Once cooking is completed, allow natural releasing of pressure for 5 minutes then switch the valve to ‘vent’.
  4. When all of the pressure releases and lid unlocks, remove the chicken and shred chicken with two forks. Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like).

For more detail :

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