Crock Pot Chicken Chile Verde

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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Crock Pot Chicken Chile Verde

Recipe by Jason Hill – CookingSessions.com

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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Course Main Course

Cuisine Mexican

Servings 8

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

Instructions

 

• 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.
• 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.
• Soften tortillas on cooktop and fill with chile verde mixture. Top with sour cream, shredded cheese and homemade salsa.

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Notes

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

Keyword chicken, soup, soups

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