slow-cooker-chicken-chile-verde-stew

🥘 Ingredients

• boneless, skinless chicken thighs 1 lb
• boneless, skinless chicken breasts 1 lb
• medium yellow onion 1
• red potatoes 1 ½ lb
• salsa verde 16 oz
• canned diced green chiles 8 oz
• minced garlic 3 cloves
• ground cumin 1 tsp
• dried oregano 1 tsp
• chicken broth 1 ½ cups

1. 1

   Cut boneless, skinless chicken thighs into one inch cubes
2. 2

   Cut boneless, skinless chicken breasts into one inch cubes
3. 3

   Dice medium yellow onion
4. 4

   Cut red potatoes into one inch cubes
5. 5

   Combine chicken, salsa verde , canned diced green chiles , onion, minced garlic , potatoes, ground cumin , dried oregano , chicken broth and salt and pepper to taste in the slow cooker. Place the lid on the slow cooker and cook on high for 4 hours (or low for 8 hours) or until potatoes are very tender and the stew is thick. Season with additional salt and pepper to taste.