Description
A hearty and flavorful Slow Cooker Chicken Chile Verde Stew made with tender chicken thighs, green chiles, salsa verde, and red potatoes. This easy stew is perfect for meal prep and offers a gently spicy, comforting meal that can be conveniently cooked in a slow cooker.
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
- Salt and pepper to taste
- 1½ cups organic chicken broth
Instructions
- Combine Ingredients. Place the chicken cubes, salsa verde, diced green chiles, diced onion, minced garlic, red potatoes, ground cumin, dried oregano, salt, pepper, and chicken broth 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, or until the potatoes are very tender and the stew has thickened to your preference.
- Season to Taste. Once cooked, taste the stew and adjust seasoning by adding additional salt and pepper if needed before serving.
Notes
- This stew is thick and hearty with a gentle spice level, making it perfect for meal prepping or freezing for later use.
- If making a freezer-to-slow cooker meal, do not add chicken broth before freezing; add it fresh at cooking time.
- Using boneless, skinless chicken thighs ensures tender texture and rich flavor.
- Red potatoes hold their shape well and add a subtle sweetness to the stew.
- For a spicier version, add chopped jalapeños or increase the amount of green chiles.
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
