Easy Chicken Chile Verde Crock Pot Recipes

CHICKEN CHILE VERDE

Chicken Chile Verde image

During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.

Provided by Chef John

Categories World Cuisine Recipes Latin American Mexican

Time 2h45m

Yield 6

Number Of Ingredients 16

Ingredients

1 whole chicken, cut into 6 pieces
salt and freshly ground black pepper
1 tablespoon vegetable oil
8 tomatillos, husked and quartered
2 fresh jalapeno peppers, chopped
6 cloves garlic
½ bunch cilantro
3 cups chicken stock
1 tablespoon vegetable oil
1 onion, diced
2 tablespoons ground cumin
2 teaspoons dried oregano
1 bay leaf
1 ½ pounds potatoes, peeled and cubed
salt and freshly ground black pepper to taste
½ cup sour cream, for garnish

Steps:

Season chicken pieces with salt and black pepper on all sides.
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
Season with salt and pepper to taste; serve garnished with sour cream.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g

SLOW COOKER CHILE VERDE

Slow Cooker Chile Verde image

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

Provided by falconemomma

Categories World Cuisine Recipes Latin American Mexican

Time 8h20m

Yield 8

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Steps:

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g

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

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.

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