Spicycrockpotchickenchileverdelowfat Recipes

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SPICY CROCK POT CHICKEN CHILE VERDE (LOW FAT)

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



Spicy Crock Pot Chicken Chile Verde (Low Fat) image

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

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

EASY CHICKEN CHILE VERDE (CROCK POT)

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



Easy Chicken Chile Verde (Crock Pot) image

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.

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

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