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Slow Cooker Chicken Chili Verde

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!

Author: Mommy Hates Cooking

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6 serving

Calories: 379 kcal per serving

Ingredients

  • 2 Pounds - Boneless, Skinless Chicken Thighs
  • 14 ounce - Frozen Bell Peppers with Onions
  • 12 ounce - Salsa Verde
  • 8 ounce - Cream Cheese
  • 1 teaspoon - Cayenne Pepper
  • Monterey Jack Cheese

Instructions

  1. Using a 6-quart slow cooker, place the chicken thighs on the bottom.
  2. Top with frozen peppers and onion.
  3. Evenly pour the entire jar of salsa verde over the chicken and vegetables.
  4. Cover and cook on LOW for 6 hours or until the internal temperature of the chicken reaches at least 165°F.
  5. After 6 hours, carefully use 2 forks to shred the chicken.
  6. Stir in softened cream cheese.
  7. Cover and set to WARM for 30 minutes until the cream cheese has melted.
  8. Add cayenne pepper for additional spice if preferred before serving.
  9. We serve ours over cooked rice with Monterey Jack Cheese.

Nutrition

Energy: 379 kcal | Total Fat: 26 g | Saturated: 11 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 182 mg | Total Carbs: 6 g | Fiber: 1 g | Sugars: 3 g | Proteins: 31 g | Sodium: 761 mg | Polyunsaturated: 3 g | Monounsaturated: 8 g

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