crockpot chicken chili verde

crockpot chicken chili verde

i’m usually not one for shortcuts or taking the easy way out of a recipe, but there is something to be said for sprinkling ingredients into the crockpot, pushing start, and opening the lid to a big pot of magic several hours later. this is a really simplified version of a chicken chili verde but it packs a serious punch - all the spice, all the garlic, all the brightness from cilantro and lime - minus the super arduous roasting of tomatillos and peeling the skin from poblanos and… yeah no thank you. I will take easy and really frickin’ delicious here, please and thank you.

magical crockpot chicken chili verde is also good for…
- dinner every night of the week if thinking about dinner every night of the week is low on your ‘would love to do’ list.
- dinner in bed, which is like breakfast in bed but you can swap coffee for wine.
- delivering to friends who need a warm, cozy pick-me-up.
- endless winter. re: polar vortex, day 87239472394890594085.
- another excuse to dunk siete tortilla chips into something.
- truly everything. we don’t use the word magical lightly around here.

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crockpot chicken chili verde
prep time: 10 minutes
cook time: 6-8 hours

1lb boneless, skinless chicken thighs
1 poblano or anaheim pepper, de-seeded and diced
1 green bell pepper, diced
1 jalapeño, de-seeded and diced (leave some seeds if you like it extra spicy)
1 onion, diced
4 scallions, chopped
4 cloves of garlic, minced
1c cilantro, chopped
1 16oz jar of salsa verde (check the label for sugar and weird additives)
1 4.5oz can of green chiles
5c chicken stock
juice of 1 lime
1tsp cumin
1 1/2tsp sea salt

place all ingredients into the crockpot and stir. cook on low for 6-8 hours. once the chili is finished, gently shred the chicken (if it hasn’t fallen apart on it’s own already!)

top with more lime juice, avocado, and cilantro, and serve with chips (I like Siete’s lime tortilla chips with this.)