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Terry & Dave Taylor

Chicken Chile Verde - Crockpot or Not

Chicken Chile Verde

My Chicken Chile Verde is a delicious, easy slow cooker recipe. It is extremely low in fat and extremely high in taste. I make it in the slow cooker, but there is no reason it could not be simmered on the stove. (I also think using the meat from a supermarket rotisserie chicken would be delicious in this recipe - but it would add fat.) This dish is traditionally made with pork, so that is another option. I make this recipe with medium-spiced salsa verde, but that decision is up to you.

One large onion, chopped fine
2 jalapeno peppers, chopped fine
3-4 cloves garlic, minced
1 cup chicken broth
One 7 oz. can diced green chiles (I used Ortega brand)
One 16 oz. jar La Victoria Thick'n Chunky Salsa Verde
2 lbs. boneless, skinless, chicken breasts
Juice of one lime
Handful fresh cilantro leaves (optional)
Additional lime wedges and cilantro for garnish (optional)

Mix the chopped onion, jalapenos and garlic in the crockpot with the chicken broth, green chiles and one jar of salsa verde. Stir well to mix. Place the chicken breasts down into the sauce and cook on low 6-8 hours. One hour before serving, use two forks to shred the chicken pieces and stir in the lime juice and cilantro leaves.

Serve as a stew in a bowl, or over rice. Garnish, or serve with lime wedges and cilantro. A fruit salad is perfect with this dish. Serves 8 with rice (probably 6 as a stew).

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