Description
This Slow Cooker Chicken Chile Verde Stew with Potatoes is a thick, hearty, and mildly spicy stew perfect for meal prep or freezer meals. Made with tender chicken thighs, salsa verde, green chiles, and red potatoes, it's a comforting and flavorful dish that cooks low and slow for maximum taste and texture.
Ingredients
Scale
Chicken and Vegetables
- 2 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 3 garlic cloves, peeled and minced
- 1½ lb. red potatoes, cut into 1-inch cubes
Seasonings and Liquids
- 1 (16-ounce) jar salsa verde (such as Trader Joe’s or Herdez)
- 2 (4-ounce) cans diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1½ cups organic chicken broth
- Salt and pepper to taste
Instructions
- Combine Ingredients. Place the cubed chicken thighs, diced onion, minced garlic, red potatoes, salsa verde, diced green chiles, ground cumin, dried oregano, and chicken broth into your slow cooker.
- Cook the Stew. Cover the slow cooker with the lid and cook on high for 4 hours or on low for 8 hours until the potatoes are very tender and the stew has thickened.
- Season to Taste. Once cooked, season the stew with additional salt and pepper as needed before serving.
Notes
- This stew is thick and hearty with just a little spice, making it ideal for meal prep or for freezing in portions.
- For freezer meal prep, do not add the chicken broth when freezing; add it fresh when cooking to maintain texture and flavor.
- You can substitute chicken thighs with chicken breasts for a leaner version, but thighs remain more tender when slow cooked.
- If you prefer less heat, reduce the diced green chiles or use mild salsa verde.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 250 calories
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg
