Description
A thick and hearty Slow Cooker Chicken Chile Verde Stew with tender chicken thighs, potatoes, and a flavorful salsa verde broth, perfect for meal preps or freezing for later.
Ingredients
Scale
Main Ingredients
- 2 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 (16-ounce) jar salsa verde (such as Trader Joe’s or Herdez)
- 2 (4-ounce) cans diced green chiles
- 1 medium yellow onion, diced
- 3 garlic cloves, peeled and minced
- 1½ lb red potatoes, cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1½ cups organic chicken broth
- Salt and pepper to taste
Instructions
- Combine Ingredients: Place the chicken thighs, salsa verde, diced green chiles, diced onion, minced garlic, cubed red potatoes, ground cumin, dried oregano, chicken broth, salt, and pepper into the slow cooker.
- Cook the Stew: Cover the slow cooker with its lid and cook on high for 4 hours or on low for 8 hours until the potatoes are very tender and the stew has thickened.
- Season to Taste: Before serving, season the stew with additional salt and pepper as needed to enhance the flavors.
Notes
- This stew is perfect for meal prepping or freezing to enjoy later.
- Do not freeze the chicken broth if preparing a freezer-to-slow cooker meal; add it only when ready to cook.
- Adjust seasoning as needed after cooking to suit your taste.
- Use red potatoes for their firm texture that holds well in the slow cooker.
- For a spicier stew, add additional diced green chiles or a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 250 calories
- 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
