Chicken Chile Verde

June 30, 2011 7:53 pm by

Chicken Chile Verde served with Low Fat Tortillas and Pot Beans (cooked in crackpot)  A Favorite in my home … great for leftovers to warm and serve for breakfast over scrambled eggs.


    8 Boneless Skinless chicken Breasts
    1 Yellow Onion
    2 Cloves Garlic
    1 Pasilla Chili
    2 Anaheim Chilis
    3 Tomatillo’s
    1 Jar Trader Joe’s Salsa Verde
    salt and pepper to taste
    onion and garlic powder
    2 cups reduced fat and sodium chicken broth


Sautee Onion, Garlic and all chili’s. Cube chicken breast and season. Place all in crackpot (med-high heat) and add the Salsa Verde and broth. Put lid on and allow to cook all day, or 6-8 hours. 

Serve over Pot Beans in burrito or bowl.

Serving Size: 8 2-cup servings

Number of Servings: 8


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