Crock Pot Green Chili Chicken Stew
Ingredients
- Boneless skinless chicken breasts or thighs, cut into bite-sized pieces (about 4 cups)
- Roasted Hatch green chilies diced (1-2 cups, depending on heat preference)
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 cup tomato sauce
Optional vegetables:
- 2 potatoes diced, or 1 cup corn kernels
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream shredded cheese, and avocado (for topping)
Instructions
Prepare the Chicken:
- Season the cubed chicken with salt, pepper, and spices (cumin, chili powder, oregano).
Layer in Crock Pot:
- Place the chicken at the bottom of the crock pot. Layer with roasted green chilies, onions, garlic, and optional vegetables.
Add Liquids:
- Pour in chicken broth, diced tomatoes, and tomato sauce, stirring to combine.
Cook:
- Cover and cook on low for 6-8 hours. The chicken should be tender, and the stew will be rich in flavor.
Shred the Chicken:
- After cooking, use two forks to shred the chicken in the crock pot, stirring to mix the ingredients.
Adjust Consistency:
- For a thicker stew, mash some potatoes or use cornstarch slurry to thicken.
Serve:
- Ladle stew into bowls, garnish with cilantro, and add optional toppings like sour cream, shredded cheese, or avocado.
Notes
Adjust heat by using more or fewer green chilies.
For a creamy texture, stir in some heavy cream or cream cheese during the last 30 minutes of cooking.
Leftovers can be stored in an airtight container for up to 4 days or frozen for 2-3 months.
For a creamy texture, stir in some heavy cream or cream cheese during the last 30 minutes of cooking.
Leftovers can be stored in an airtight container for up to 4 days or frozen for 2-3 months.