This Crock Pot Chicken Chile Verde recipe is a delicious version of white chicken chili that’s easy and delicious for tailgating or a potluck.

If you don’t want the carbs, simply omit the tortilla and serve in a bowl. You can also substitute the chicken with pork. It’s a Mexican favorite you’re sure to love!

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Chef Tips with Jason Hill | CookingSessions.com

Crock Pot Chicken Chile Verde

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This chicken crock pot recipe is a delicious semi-homemade version of white chicken chili that's easy and delicious for tailgating or a potluck. If you don't want the carbs, simply omit the tortilla and serve in a bowl. It's a Mexican favorite you're sure to love!

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Servings: 8

Course: Main Course

Cuisine: Mexican

Ingredients

  

1x2x3x?

• 2 9.75 ounce cans shredded chicken (or 3 cooked chicken breasts)
• 1 1/2 cups fresh or frozen corn
• 2 28 oz. cans green enchilada sauce
• 1 15 oz. can Northern white beans
• 4 finely chopped garlic cloves
• 1 small onion finely chopped
• 7 ounces Embasa brand salsa verde
• 7 ounces diced green chiles
• 1 handful fresh cilantro leaves washed and chopped

Method

 

1. Preheat a pan with 2 tablespoons oil. Next add and saute onion, cilantro and garlic about 2 minutes. Add chicken and mix well. Cook another minute.
2. Coat Crock Pot with cooking spray. Add the rest of the ingredients to the crock pot, including the chicken mixture. Stir well. Set on high and cook about four hours.
3. Soften tortillas on cooktop and fill with chile verde mixture. Top with sour cream, shredded cheese and homemade salsa.

Video

Notes

Chef Tip: Soak cilantro in a bowl of water first to remove dirt and sediment.

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