Description
This Chicken Chile Verde Stew is a comforting and flavorful dish perfect for a cozy night in. Packed with tender shredded chicken, beans, and a vibrant verde sauce, it’s a satisfying meal that is easy to make in a slow cooker.
Ingredients
Units
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For the Verde Sauce:
- 4 poblano peppers
- 10 tomatillos, papery husks removed
- 4 cloves garlic
- 1 jalapeno pepper
- 1.5 cups reduced sodium chicken broth
- 2 teaspoon kosher salt
- 2 teaspoon cumin
- 1/2 teaspoon onion powder
For the Stew:
- 1.5 lb whole rotisserie chicken, shredded
- 2 15 oz cans cannellini beans, drained, but not rinsed
- 1 cup cilantro
- shredded monterey jack cheese, optional, for serving
Instructions
- Set the oven to broil. Place tomatillos, poblano peppers, jalapeno, and unpeeled garlic cloves onto a sheet pan.
- Broil the ingredients. Broil on the top rack of the oven for 15-20 minutes until skin is blackened in spots. Remove garlic first to prevent burning.
- Prepare the sauce. Peel garlic, dice roasted peppers, and blend with tomatillos, chicken broth, cilantro, salt, cumin, and onion powder.
- Cook in slow cooker. Combine sauce, shredded chicken, and beans in the slow cooker. Cook on low for several hours.
- Serve. Garnish with cilantro and cheese before serving.
Notes
- Feel free to adjust the level of spiciness by adding more or less jalapeno.
- This stew freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
