Crock Pot Chicken Chile Verde

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by Nancy Newcomer

Hearty, healthy, & tasty, here’s a taste of comfort food that will stick to your ribs but not your belly.  This recipe was created to use in conjunction with the GoCleanse protocol, but even if you’re not on the cleanse, you’ll love this one regardless.  The fresh tomatillo sauce pops with tanginess and flavor. Enjoy!

Crockpot Chicken Chile Verde
Serves 6
Calories per serving: 280


3 chicken thighs, skinless, bone-in

3 chicken breasts, skinless/boneless

½ cup chicken broth or water (can be omitted if you like it thicker)

8 tomatillos  

1 jalapeno pepper, halved & seeded

1 white onion, quartered

4 garlic cloves

lime juice from 1 lime

½ tsp white pepper

1 teaspoon sea salt

2 tsp cumin

½ cup of cilantro, plus extra for garnish later

1 TB olive oil or coconut oil

3  zucchini, diced

2 medium avocados for garnish


Directions: In a blender, add tomatillos, jalapeno pepper, onion, garlic, lime juice, pepper, sea salt  cumin and cilantro. Turn on until just blended. Place chicken in a crockpot and pour tomatillo mixture over it along with half cup of chicken broth. Cook on high for about 3 -3 ½ hours. Check a couple of times periodically to blend and stir. After it’s done, chicken will be ready to shred with a fork.  In a side skillet, heat oil and sautee zucchini until browned. Fold into chicken chile mixture. Serve in bowls and garnish with fresh cilantro & avocado slices (the equivalent of ¼ avocado per serving)

Recipe Note for non-cleansers: This is great served with warm corn tortilla, a side of black beans, and a little queso fresco sprinkled on top.


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