4.0 from 3 votes
Crock Pot Chicken Chili Verde
This time-saving recipe takes less than 20 minutes to prepare, so you can make it in the morning and have it piping hot at the end of the day.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6
Calories: 201 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 pounds chicken thighs or breasts bone-in and skinless
- 2 cups frozen corn kernels
- 1 1/2 cups salsa verde
Instructions
- Heat olive oil in a sauté pan and sauté onions for 3 minutes. Add the garlic, cumin and salt, sauté for an additional 1 minute and place in the crock pot.
- Place the chicken thighs, corn and salsa verde in the crock pot.
- Cook on low for 4 hours.
- Discard the bones, shred the chicken and stir back into the sauce.
- Serve over rice.
Cup of Yum
Notes
- If you prefer using skinless, bone-in chicken breast, cook on low for 2 ½ hours.
- If you prefer using skinless, bone-in chicken breast, cook on low for 2 ½ hours.
Nutrition Information
Calories
201kcal
(10%)
Carbohydrates
13g
(4%)
Protein
19g
(38%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
86mg
(29%)
Sodium
988mg
(41%)
Potassium
444mg
(13%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
404IU
(8%)
Vitamin C
5mg
(6%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 201
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 86mg | 29% |
| Sodium | 988mg | 41% |
| Potassium | 444mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.