Spicy Crock Pot Chicken Chile Verde Low Fat
Dive into the bold and zesty flavors of Spicy Crock Pot Chicken Chile Verde, a low-fat recipe that’s as wholesome as it is satisfying. This dish features tender, slow-cooked chicken breasts simmered in a vibrant homemade chile verde sauce made with roasted tomatillos, poblano peppers, jalapeño, and aromatic spices like cumin and oregano. Perfect for busy weeknights, this crock pot recipe requires minimal hands-on time and delivers a flavorful, melt-in-your-mouth result after 6 hours of slow cooking. With its fresh cilantro garnish and a touch of lime, this healthy and low-sodium chile verde is a versatile delight, perfect for serving over rice, in tortillas, or alongside a crisp salad. Whether you’re meal prepping or treating your family to a nutritious Mexican-inspired dinner, this recipe checks all the boxes for flavor, convenience, and healthy eating.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 medium green tomatillos, husked and rinsed
- 2 large poblano peppers
- 1 large jalapeños
- 1 large yellow onion, peeled and quartered
- 4 whole garlic cloves, peeled
- 2 cups chicken broth, low-sodium
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon ground cumin
- 1 teaspoon oregano, dried
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven broiler on high and line a baking sheet with aluminum foil.
Place the tomatillos, poblano peppers, jalapeño, yellow onion, and garlic cloves on the prepared baking sheet.
Drizzle olive oil over the vegetables and roast them under the broiler for 7-10 minutes, turning occasionally, until they are charred and softened.
Remove the vegetables from the oven and allow them to cool slightly. Peel off the skin from the poblano peppers and jalapeño.
Transfer the roasted vegetables to a blender or food processor. Add 1 cup of chicken broth, lime juice, ground cumin, oregano, salt, and black pepper, then blend until smooth.
Place the chicken breasts in the bottom of a crock pot. Pour the chile verde sauce over the chicken.
Add the remaining 1 cup of chicken broth to the crock pot and stir gently to combine.
Cover and cook on low heat for 6 hours, or until the chicken is tender and easily shredded.
Once done, use two forks to shred the chicken directly in the crock pot. Stir in the fresh cilantro and adjust salt and pepper to taste.
Serve warm as a standalone dish or pair it with brown rice, tortillas, or a side salad for a complete meal.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 29.2 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3878 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
