Slow Cooker Chicken Chili Verde
This chicken recipe is a snap to throw together and the results are absolutely fabulous!
Servings: 4 people
Calories: 310kcal
Ingredients
- 1 1/2 pounds boneless and skinless chicken breasts chopped into bite-sized pieces
- 2 1/2 cups black beans cooked (rinsed and drained before cooking) or canned black beans
- 2 cups salsa verde homemade* (recipe follows) or store-bought
- 2 cups chicken stock
- 1 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 2 bell peppers red, yellow, or green, stemmed, seeded, and chopped
- 1 jalapeno stemmed, seeded, and chopped
- 2 avocados peeled, pitted and chopped
*For the Salsa Verde (if making homemade)
- 2 pounds tomatillos husks peeled off and coarsely chopped
- 1 jalapeno stemmed, seeded, and chopped
- 2 garlic cloves peeled
- 3/4 cup onion chopped
- 1 lime juiced
- 1/4 cup cilantro leaves
- 2 teaspoons salt
Instructions
- Combine the chicken, salsa verde, stock, cumin, oregano, and bell pepper in the slow cooker and stir. Cook for 6 to 7 hours on low heat, or 3 to 4 hours on high heat. Add avocado pieces to serve. This Chicken Chili Verde can be topped with a dollop of nonfat sour cream or nonfat Greek-style yogurt.
*For the Salsa Verde
- Bring 6 cups of water with 1 1/2 teaspoons salt to a boil. Add the tomatillos, garlic, jalapeno, and onion and allow to boil for about 2 to 3 minutes, until the tomatillo has softened. Strain out the water. Puree the tomatillos, garlic, and onion in the blender on high until smooth. Add in the cilantro, lime juice, and 1/2 teaspoon salt and puree until incorporated.
Nutrition
Serving: 1bowl | Calories: 310kcal | Carbohydrates: 18g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 334mg | Fiber: 8g | Sugar: 9g |
| SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10