Spicy Crock Pot Chicken Chile Verde Low Fat Recipes

EASY CHICKEN CHILE VERDE (CROCK POT)

Easy Chicken Chile Verde (Crock Pot) image

Very easy, tasty, cheap and SO healthy! Just toss the ingredients in your crock pot in the morning and come home to dinner. All ingredients can be kept on hand for easy dinner any night of the week. I originally got this recipe from flylady.com . It's since become a staple at our house! I've shared the recipe with friends, and they love it. Apparently the men say its "Man food, very meaty & hearty!" Haha! My sis-in-law even served it to us when she invited us to dinner!

Provided by MEPeralto

Categories Beginner Cook

Time 4h2m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 -5 boneless skinless chicken breasts
1 (16 ounce) jar salsa verde
1 (4 ounce) can diced anaheim chilies
1 (15 ounce) can great northern beans, drained
1 (15 ounce) can black beans, drained
steamed rice

Steps:

Toss everything but the rice into the crock pot. You can use fresh chicken breasts, but frozen are easier to keep stocked.
Cook on low 8 hours or high for 4.
Quickly shred chicken with two forks (or don't.) Serve over rice.

SPICY CROCK POT CHICKEN CHILE VERDE (LOW FAT)

Spicy Crock Pot Chicken Chile Verde (Low Fat) image

Make and share this Spicy Crock Pot Chicken Chile Verde (Low Fat) recipe from Food.com.

Provided by Miss Diggy

Categories Chicken

Time 5h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

10 large tomatillos
4 jalapeno peppers
1 onion, diced
3 garlic cloves
10 chicken tenders
1 1/2 teaspoons cumin
1 teaspoon ground cayenne pepper
1 teaspoon salt
1/4 cup water
1 chicken bouillon cube

Steps:

Boil tomatillos and jalapenos in water for 15 minutes.
Take out and peel tomatillos (THEY WILL BE HOT TO THE TOUCH).
Take off stems of jalapenos, but leave in seeds and put them with the tomatillos into a blender.
Mix for 15 seconds.
Put into the crock pot with everything else.
Cook on high for 3 1/2 hours, and then take chicken out and shred.
Put back in for 1 hour, and serve with rice, or tortillas and beans.

Nutrition Facts : Calories 35.1, Fat 0.9, SaturatedFat 0.1, Cholesterol 0.1, Sodium 549.9, Carbohydrate 6.7, Fiber 1.8, Sugar 3.6, Protein 1.2

SLOW COOKER SALSA VERDE CHICKEN CHILI

Slow Cooker Salsa Verde Chicken Chili image

Really easy and super versatile salsa verde chicken chili. Thicken it up by cutting back on the broth and serve with tortilla scoops, or use it as enchilada filling. If you're in a hurry, try using deli rotisserie chicken and cook it on the stovetop. Tweak it to your taste buds' content. No matter how you do it, top it off with sour cream.

Provided by hamburgertuktuk

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 3h50m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast halves
1 (1.25 ounce) package white chili seasoning
2 (15 ounce) cans reduced-sodium white beans, divided
½ (32 ounce) carton chicken broth
1 (16 ounce) jar salsa verde
1 (15 ounce) can cream-style corn
1 medium onion, diced
1 ½ cups chopped celery
1 (4 ounce) can fire-roasted diced jalapenos, drained
1 (4 ounce) can fire-roasted diced green chiles, drained
½ teaspoon minced garlic
1 teaspoon minced fresh cilantro

Steps:

Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 46.1 g, Cholesterol 40.9 mg, Fat 3.9 g, Fiber 25 g, Protein 24.7 g, SaturatedFat 0.5 g, Sodium 2019.7 mg, Sugar 8.8 g

SLOW COOKER SALSA VERDE CHICKEN

Slow Cooker Salsa Verde Chicken image

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Provided by Sarah DiGregorio

Categories dinner, weekday, poultry, main course

Time 5h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Steps:

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

SLOW COOKER SPICY CHICKEN

Slow Cooker Spicy Chicken image

I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative.

Provided by shmeya

Categories World Cuisine Recipes Latin American Mexican

Time 4h15m

Yield 3

Number Of Ingredients 8

Ingredients

3 skinless, boneless chicken breast halves
½ (8 ounce) jar medium salsa
¼ cup tomato sauce
2 cloves garlic, minced
1 small red onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 pinch salt and fresh ground pepper to taste

Steps:

Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

Nutrition Facts : Calories 152 calories, Carbohydrate 7.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 392.1 mg, Sugar 3 g

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