Spicycrockpotchickenchileverdelowfat Recipes

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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

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 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

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

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

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.

CHILE VERDE (CHICKEN OR PORK)



Chile Verde (Chicken or Pork) image

This is an adaptation of a recipe from the Food Network, and is absolutely delicious! Time includes crock pot cook time, but you could also do this on the stove.

Provided by Maito

Categories     One Dish Meal

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/8 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 tablespoon ground cumin
1 tablespoon chili powder
0.5 (19 ounce) can green enchilada sauce (mild)
24 ounces tomatillos (canned, including liquid)
3 1/2 ounces salsa verde (hot)
3 -4 boneless skinless chicken breasts or 4 pieces lean pork
1 onion, diced
3 garlic cloves, minced
16 ounces mild green chilies (diced, including canning liquid, Hatch preferred)
1/2 lime, juice of
1/4 cup cilantro, chopped
8 medium potatoes, cubed (optional)
cilantro
yogurt or sour cream
tortilla

Steps:

  • Combine all ingredients (except those for serving) and place in a crock pot.
  • Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
  • At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
  • Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).

Nutrition Facts : Calories 235.2, Fat 5.1, SaturatedFat 0.8, Cholesterol 56.6, Sodium 2103.3, Carbohydrate 27.2, Fiber 6.3, Sugar 17.7, Protein 22.4

COPYCAT CHICK-FIL-A SPICY DELUXE CHICKEN SANDWICH



Copycat Chick-Fil-A Spicy Deluxe Chicken Sandwich image

If you love the spicy fried chicken this is your new go-to sandwich; it spares no expense. The heat factor is high. If you want to tone it down, just take the cayenne pepper down a bit.

Provided by EmKenBken

Categories     Lunch/Snacks

Time 1h20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 21

1/2 cup pickle juice, measured from 1 (16 oz)
1/2 cup whole milk
2 tablespoons lemon juice (from one lemon)
1 teaspoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 skinless chicken thighs, about 2 1/2 lbs
6 cups peanut oil
1 large egg
3 cups all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons cayenne pepper
1 teaspoon fresh ground black pepper
4 hamburger buns, split and toasted
2 tablespoons butter, melted
1 head green leaf lettuce, shredded
1 tomatoes, thinly slices
4 slices monterey jack pepper cheese

Steps:

  • Directions:
  • In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk togethers dry ingredients.
  • Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
  • Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
  • Brush toasted buns with butter. Divide pickle slices, lettuce, tomatoes, and chicken and cheese, on each bun. Top with remaining bun halves.

Nutrition Facts : Calories 3630.9, Fat 345.4, SaturatedFat 65.8, Cholesterol 123.8, Sodium 2823.5, Carbohydrate 110.3, Fiber 6.1, Sugar 14, Protein 33.3

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