Slow Cooker Salsa Verde Chicken Stew
Chicken slow cooked with white beans in a blend of salsa verde and spices.
Servings: 9 Servings
Calories: 400kcal
Ingredients
- 2 1/2 pounds Boneless Skinless Chicken Thighs
- 3 cans 15 oz each White Kidney Beans
- 16 oz jar Salsa Verde
- 4 Corn Tortillas cut into small pieces
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Dried Oregano
- 8 oz Reduced Fat or Dairy Free Cream Cheese optional
Instructions
- Add everything except the cream cheese to a slow cooker. Cook on low for 5-6 hours until the chicken reaches an internal temperature of 165ºF.
- Set the slow cooker to its keep warm function and transfer the chicken to a cutting board and rest for 5 minutes before dicing or shredding.stew
- Stir the stew together to fully dissolve any remaining tortilla pieces before adding the chicken back to the slow cooker.
- Optional: Add cream cheese and stir to fully incorporate before serving.
- Serve with cilantro, avocado, fresh jalapeño or poblano, and salsa macha.
Notes
Nutrition facts include reduced fat cream cheese. Without cream cheese, the stew has 340 calories, 35g of protein, 28g of carbs, and 10g of fat.
For pressure cooker chicken stew, cook with high pressure for 15 minutes and vent immediately.
Nutrition
Serving: 12oz (about 1 1/3 cup) | Calories: 400kcal | Carbohydrates: 29g | Protein: 36g | Fat: 15g | Fiber: 10g