Lunch / Dinner
Chicken Chili Verde
A bowl of chili doesn’t have to be red. This chicken-based version of a Tex-Mex classic is a great excuse to “go green.”
Bone-in chicken breasts add extra flavor and have less tendency to overcook than boneless breasts.
Roast poblanos over a gas burner until blackened. Transfer poblanos to a bowl; cover with plastic wrap. When poblanos are cool enough to handle, remove skin and seeds. Chop poblanos.
Layer poblanos, tomatillos, onion, 1/2 cup cilantro, garlic, cumin, salt, and sugar in a 4- to 6-qt. slow cooker. Place chicken on top, meaty side down; add broth. Cover; cook until chicken is tender, on low-heat setting for 4–5 hours.
Remove chicken from slow cooker; allow it to cool slightly. Shred meat, discarding bones. Add chicken, lime juice, and remaining 1/2 cup cilantro to the slow cooker. Turn slow cooker to high-heat setting; cook 10 minutes. Serve chili with crumbled cheese.
Roast poblanos over a gas flame until peppers are blackened, or you can roast them in a hot oven.
Remove the papery outer husks from the tomatillos. Rinse the fruit well, then chop it.
Placing the chicken breasts on top of other ingredients in the slow cooker keeps the chicken moist.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 59mg 19%
Sodium 620mg 25%
Carbs 22g 7%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.