Mike and I received a gorgeous crock pot as a wedding gift. After the wedding, Mike and I had my parents over so I made my first attempt at domesticity. I found a recipe for Chili Verde that called for pork, which my dad doesn’t eat. So I modified the recipe to chicken. It was a hit. Go newlywed Heather!
With Jackie! in town, I wanted to make her dinner one night. I went into my recipe box (I know, I can’t believe I have one, either) and dusted off the Chicken Chili Verde. The recipe is SUPER easy. And obviously, you can always substitute out canned ingredients for the fresh version. I just don’t have that kinda time, yo.
Chicken Chili Verde
3 lbs boneless skinless chicken breast
1 1/2 bell peppers, chopped
2 large garlic cloves, minced
2 cans tomato sauce
1 large onion, chopped coarse
1 7-oz can green chiles, minced
3/4 cup beef broth
1/4 cup lemon juice
2 tsp ground cumin
1 tsp chili powder
2 tsp salt, to taste
2 jalepenos, chopped fine (optional)
Chop up your onion. You can chop it finely, but I suggest big pieces otherwise they will disintegrate when you cook them.
Have a good cry. Blame it on the onions.
Chop up the bell peppers. They are heartier than the onions so you can cut them smaller, if you prefer.
Mike was proud of this shot. He clearly read my bokeh tutorial.
Mince the garlic. The recipe calls for two large cloves, but you can use more if you want a little more kick to the dish.
If you are going to add the jalapeños, carefully cut them up and remove ALL the seeds. Mike LOVES jalapeños, but I didn’t want the dish to be overwhelming so I only chopped up one.
Then he ate the other one. Sigh.
Add the chicken to the crock pot first.
Pour your chopped veggies, tomato sauce, beef stock, and spices to the pot.
Set the slow cooker to high for 4 1/2 hours.
Love your slow cooker.
With thirty minutes left, shred your chicken.
Taste test time! Mike made a taco, while Jackie! ate hers out of a bowl with some grated cheese on top.
The moment of truth…
They liked it! They each went back for seconds…and someone else had thirds…
The recipe makes a ton of food, so it’s great for parties – or leftovers!
- 3 lbs boneless skinless chicken breast
- 1½ bell peppers, chopped
- 2 large garlic cloves, minced
- 2 cans tomato sauce
- 1 large onion, chopped coarse
- 1 7-oz can green chiles, minced
- ¾ cup beef broth
- ¼ cup lemon juice
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 tsp salt, to taste
- 2 jalepenos, chopped fine (optional)
- Prepare your ingredients.
- Combine all ingredients in a crock pot.
- Cook on high for 4½ hours.
- With 30 minutes left, shred chicken, then stir.
- Serve with taco and burrito fixings. Is also delicious plain!