Spicy Crock Pot Chicken Chile Verde (Low Fat) Recipe

Name: Spicy Crock Pot Chicken Chile Verde (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Boil tomatillos and jalapenos in water for 15 minutes.
2
Take out and peel tomatillos (THEY WILL BE HOT TO THE TOUCH).
3
Take off stems of jalapenos, but leave in seeds and put them with the tomatillos into a blender.
4
Mix for 15 seconds.
5
Put into the crock pot with everything else.
6
Cook on high for 3 1/2 hours, and then take chicken out and shred.
7
Put back in for 1 hour, and serve with rice, or tortillas and beans.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 large tomatillos, 4 jalapeno peppers, 1 onion, diced, 3 garlic cloves, and more.

Yes, Spicy Crock Pot Chicken Chile Verde (Low Fat) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Crock Pot Chicken Chile Verde (Low Fat)

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