Chicken Chile Verde was Joanie’s choice for dinner last night. It was one of those days when we had a lot of errands and not much time to spend in the kitchen. Her normal green sauce requires preparation time to roast tomatillos, poblano peppers, and then chopping jalapeño or serrano peppers. The taste of Joanie’s green sauce is wonderful, but for this meal the slow cooker and a semi-homemade version was the answer. We enjoyed a delicious meal, have a bowl full of left over meat for Sunday tacos, and finished all of our errands.
Most recipes for Chile Verde use slow cooked pork. Some Internet recipes call for using beans and potatoes in an attempt to make a hearty Mexican version of a classic Texas Chile. These recipes are often called a stew or a soup. We avoid the beans and potatoes on our low-carb life style diet. We also had a mix of chicken thighs and chicken breasts in our refrigerator so the pork version of this recipe will wait for another day! Chicken Chile Verde is delicious!
We mentioned the mix of chicken breasts and thighs. We like the flavor using chicken thighs will add. Sometimes cooking chicken breasts in a slow cooker will result in a dry or rubbery meat. The green sauce in this recipe prevents that issue. The use of chicken thighs helps. This recipe will be moist and well flavored in every bite. You could cut the slow cooking time and use rotisserie chicken as a substitute, but fresh is still better for this dish.
Two store-bought items make this recipe semi-homemade and yet will maintain the delicious flavor. Joanie used Salsa Verde from Herdez and canned Green Chiles from La Preferida. They are easily found in any market. You will save preparation time, and provide a very flavorful alternative to roasting, peeling skin off peppers, and blending to form a homemade sauce. In addition to cumin and oregano she also added a little liquid smoke to provide a smoky flavor for the dish.
We absolutely love adding a freshly fried sunny-side-up egg on top of the Chile Verde. We also use a garnish of fresh cilantrol. A side of fresh avocado slices goes perfectly with the chicken. The dish is hearty enough to enjoy as is, but can also be served over a bed of cauliflower rice.
We also make a perfect Tinga Chicken recipe that substitutes a tomato base for the Green Chile base. That recipe has a smoked chipotle flavor and we will post it soon. It can also be served over cauliflower rice and in tacos. Our low-carb taco recipe would be a perfect use for the left-over Green Chile Chicken. Just add some crunchy red cabbage and red onion, topped with some fresh Mexican cream and a shredded chicken filling. Sounds like our Sunday lunch!
Since Joanie made this a semi-homemade dish, the preparation is minimal. The chicken goes into the slow cooker, the additional ingredients are combined in a small bowl and simply poured over the chicken. Slow cook on low for 7 or 8 hours and you will find the chicken will separate easily with two forks. It will produce a perfectly shredded, tasty, chicken delight. It will be tender, moist, and fully flavored with the Green Chile Salsa.
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Keto Chicken Chile Verde – Slow Cooker – Perfect as Taco Meat or Served with a Fried Egg!
If you want an even quicker version try using a single skillet, rotisserie chicken, canned green chiles, and Herdez Salsa Verde. We do know that the chicken is deliciously moist using the slow cooker and for those with little kitchen time available, our Tasty Low Carb Chicken Chile Verde is a must try!
Chicken Chile Verde – Slow Cooker
- 1 pound Chicken breasts (boneless skinless)
- 1 pound Chicken thighs (boneless skinless)
- 8 ounces Salsa verde
- 4 ounces Green chiles (diced)
- 1 teaspoon Liquid smoke
- ½ teaspoon Ground cumin
- ½ teaspoon Oregano
- ¼ teaspoon Sea salt
- ¼ teaspoon Pepper
- Fresh cilantro (chopped)
- 1 Avocado (sliced)
- 1 Egg (fried sunny side up)
- Place chicken pieces in a slow cooker.
- In a small bowl, combine the jarred Salsa Verde, green chiles, cumin, oregano, liquid smoke, salt, and pepper. Pour over the chicken.
- Cook on low in slow cooker for 7-8 hours.
- Remove the lid and allow chicken to cool slightly before shredding in the cooker with 2 forks.
- Transfer to a serving dish, top with fresh cilantro, sliced avocado, and top with the fried egg.
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