Yummy, Gluten-Free Green Chile Verde Chicken - Slow Cooker Recipe
As the weather is finally cooling down in AZ, we can start to think about cooking up some healthy yet yummy slow cooker recipes like our Gluten-Free Green Chile Verde or a big pot of turkey chili. These recipes are super easy and great whether you are cooking for just two or having friends and family over. Although you can make these recipes anytime of the year, they seem to get tastier when it is a little chilly. For this recipe, there is very little prep and it is super easy to put together in the morning and come home to a delicious dinner, not to mention the yummy smell when you walk in the door.
So, first things first! Pull out your slow cooker. It doesn't have to be anything fancy, I think we got ours at Target. So whenever we can, we buy organic! We love Whole Foods and it's super close to our house but what's great is more and more grocery store chains are expanding their organic section as well.
The cook time is about 6-7 hours on the low setting or 3-4 hours on high. We typically go the low and slow route with this recipe.
Here is your shopping list:
1.5-2 lbs of Organic Chicken Breast (Leave Whole)
24 oz Roasted Verde Salsa (Gluten-Free) 1 Medium Sweet Onion Diced 1 Medium Bell Pepper Diced 2 Cups Vegetable or Chicken Stock (Organic/Low Sodium)
Coconut Oil or Olive Oil (Cold-Press, Unrefined, Organic) Eggs (1/person) - optional but SOO GOOD!
Optional - Brown Rice or Gluten-Free Tortillas You will need:
Slow Cooker/Crockpot
Cutting Board Small or medium sauté pan
Here are the prep and cooking instructions:
Pour 1 (24oz) jar of roasted verde salsa into the slow cooker.
Set slow cooker setting to low.
Add 2 cups of low sodium/organic chicken broth OR vegetable broth.
Dice onion and bell pepper and add to slow cooker.
Place raw, boneless, skinless chicken breast into slow cooker. No need to cook first or cube, chicken will be so tender you will be able to shred it with a fork. Typically, the chicken breasts are very lean but feel free to cut off and discard any fat along the edges.
Let chicken cook on low in slow cooker for 6-7 hours with onion, pepper and salsa mixture.
After 6 hours, check the chicken by taking a fork and scraping the chicken breast. If it just falls apart, it is done. Take a 2nd fork and shred the chicken in the slow cooker. If you are more of a temperature person, grab a meat thermometer and stick it in the middle of a chicken breast. The temperature should be at least 165 degrees.
Once done, set slow cooker to warm.
Grab a small saute pan, add a Tbsp of Coconut Oil and turn to medium heat.
Crack an egg into the pan, you are going to be making an over-medium or fried egg so try not to break the yolk! Basically, wait until the translucent part turns white, give it a flip, cook for another 20-30 seconds and done.
Grab a bowl and ladle, portioning out the chicken breast and green chile verde sauce.
Top it with your fried egg!
This recipe is inspired by our favorite Mexican dish Victoria's Chicken at Los Dos Molinos in AZ. So good but super spicy. The recipe above is pretty mild but you could always choose a hotter verde salsa if you want to kick it up a bit.
If you want, you can serve this over some brown rice or eat with a gluten-free tortilla. We typically buy Rudi's Gluten Free Tortillas from Whole Foods. Both Rudi's and Udi's makes a lot of good gluten-free buns, tortillas and bread. Delicious, enjoy!