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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.”

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Ingredients

Bone-in chicken breasts add extra flavor and have less tendency to overcook than boneless breasts.

Instructions

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.

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.

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.

Placing the chicken breasts on top of other ingredients in the slow cooker keeps the chicken moist.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download