Description
A thick and hearty Slow Cooker Chicken Chile Verde Stew with potatoes, featuring tender chicken thighs, vibrant salsa verde, and comforting red potatoes, 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
- Salt and pepper to taste
- 1½ cups organic chicken broth
Instructions
- Combine ingredients: In the slow cooker, add the chicken thighs, salsa verde, diced green chiles, diced onion, minced garlic, cubed red potatoes, ground cumin, dried oregano, salt, and pepper. Pour in the organic chicken broth last, unless prepping for freezer storage.
- 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 is thickened.
- Season to taste: Once cooked, taste the stew and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the stew into bowls and enjoy warm, perfect for a comforting meal or storing for meal prep.
Notes
- This stew has a gentle spice level; adjust the amount of green chiles to suit your taste.
- When freezing as a freezer-to-slow cooker meal, do not add chicken broth before freezing; add it fresh right before cooking.
- Use organic chicken broth to enhance flavor and keep it wholesome.
- Red potatoes hold their shape well when slow cooked, contributing great texture to the stew.
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: 75 mg
