GREEN CHILE CHICKEN STEW SLOW COOKER RECIPES

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EASY SLOW-COOKER SALSA CHICKEN RECIPE - PILLSBURY.COM



Easy Slow-Cooker Salsa Chicken Recipe - Pillsbury.com image

The intense flavors of this salsa chicken are delicious on their own, but take this meal up a notch by serving over rice, topped with chopped fresh cilantro. For fun, serve in taco boats with toppings. No matter how you eat it, this recipe won’t disappoint. This money-saving meal costs just $3.59 per serving on average.

Provided by Pillsbury Kitchens

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 package (20 oz) bone-in chicken thighs, skin removed (4 thighs)
1 cup Old El Paso™ salsa (from 16-oz jar)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen sweet corn (from 12-oz bag)
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 teaspoons chile powder

Steps:

  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken thighs; cook 6 to 7 minutes, turning once, until brown.
  • Meanwhile, in 3 1/2- to 4-quart slow cooker, stir salsa, beans, frozen corn, green chiles and chili powder until well mixed. Top with chicken thighs.
  • Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir before serving.

Nutrition Facts : Calories 260 , CarbohydrateContent 25 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 4 g, TransFatContent 0 g

SLOW-COOKER GREEN CHICKEN CHILI (CHILE VERDE) RECIPE ...



Slow-Cooker Green Chicken Chili (Chile Verde) Recipe ... image

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."

Provided by Rhoda Boone

Total Time 4 hours, 15 minutes

Cook Time 15 minutes

Yield 6–8 servings

Number Of Ingredients 10

3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
A 6-quart (or larger) slow cooker

Steps:

  • Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
  • Chili can be made 3 days ahead; cover and chill.

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