Description
A thick and hearty Slow Cooker Chicken Chile Verde Stew with tender chicken, potatoes, and a flavorful blend of salsa verde, green chiles, and spices, perfect for easy meal prep or freezing for future meals.
Ingredients
Scale
Chicken and Vegetables
- 2 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 1½ lb. red potatoes, cut into 1-inch cubes
- 3 garlic cloves, peeled and minced
Seasonings and Liquids
- 1 (16-ounce) jar salsa verde (such as Trader Joe’s or Herdez)
- 2 (4-ounce) cans diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1½ cups organic chicken broth
- Salt and pepper to taste
Instructions
- Combine Ingredients: Place the chicken cubes, diced onion, red potatoes, minced garlic, salsa verde, diced green chiles, ground cumin, dried oregano, and chicken broth into the slow cooker. Season with salt and pepper to taste and stir gently to combine all the ingredients evenly.
- Cook Stew: Cover the slow cooker with its lid and cook on high heat for 4 hours, or alternatively on low for 8 hours, until the potatoes are very tender and the stew has thickened to your liking.
- Adjust Seasoning: Once cooking is complete, taste the stew and adjust with additional salt and pepper if needed before serving.
Notes
- This stew develops a mild spice that complements the savory flavors, making it suitable for most palates.
- It works well as a freezer meal; if freezing, omit the chicken broth until ready to cook to preserve freshness.
- Slow cooking on low heat will tenderize the chicken more gently, while high heat offers a quicker option.
- Serve with rice or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
