- HP
- GF
- LS
- LC
Slow Cooker Chicken Chili Verde
Make an easy dump-and-go gluten free slow cooker chicken chili verde, perfect for busy weeknights and budget-friendly!
Ingredients
Instructions
- Step 1
Using a 6-quart slow cooker, place the chicken thighs on the bottom.
- Step 2
Top with frozen peppers and onion.
- Step 3
Evenly pour the entire jar of salsa verde over the chicken and vegetables.
- Step 4
Cover and cook on LOW for 6 hours or until the internal temperature of the chicken reaches at least 165°F.
- Step 5
After 6 hours, carefully use 2 forks to shred the chicken.
- Step 6
Stir in softened cream cheese.
- Step 7
Cover and set to WARM for 30 minutes until the cream cheese has melted.
- Step 8
Add cayenne pepper for additional spice if preferred before serving.
- Step 9
We serve ours over cooked rice with Monterey Jack Cheese.
Tips & Tricks
Per serving
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