Description
A hearty and flavorful slow cooker stew featuring tender chicken thighs, red potatoes, green chiles, and salsa verde for an easy, comforting meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (or a mix of thighs and breasts)
- 1 (16-ounce) jar salsa verde
- 2 (4-ounce) cans diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1½ lbs red potatoes, cut into 1-inch cubes
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1½ cups organic chicken broth
Instructions
- Combine all ingredients – chicken, salsa verde, diced green chiles, onion, minced garlic, red potatoes, cumin, oregano, salt, pepper, and chicken broth – directly into your slow cooker.
- Stir gently to ensure all ingredients are well combined.
- Secure the lid on your slow cooker. Cook the stew on the HIGH setting for 4 hours, or on the LOW setting for 8 hours.
- The stew is ready when the potatoes are very tender and the sauce has thickened to your desired consistency.
- Before serving, taste and adjust seasoning if necessary. Ladle into bowls and enjoy this comforting stew!
Notes
- Chicken thighs provide more flavor and tenderness, but breasts can be used for a leaner option.
- Serve with toppings like cilantro, lime, or avocado for extra freshness.
- Leftovers can be stored in the refrigerator for up to 3 days.