Slow-Cook Green Chicken Chili
I used to love those old info-mercials with Ron Popeil. He has so many kitchen gadgets. I remember some type of oven that cooked whole chickens. He would have the entire live audience shouting “Set it and forget it!” Always made me laugh. Now, one of my favorite things in the kitchen is to not have to hover over a stove or mindfully stare into a pan while something is cooking, to ensure its perfection. My first slow cooker had been around for a long time, in fact, the almost 30 year old crockpot recently passed over the appliance rainbow bridge - alas, I checked out America’s Test Kitchen to research the best replacement and so far, I love it. Sometimes I just don’t have 4+ hours for to wait for a dish to cook, so that’s when the instant pot comes in. Set it and forget it in a fraction of the time.
That being said, you could probably use the instant pot for this recipe, in a pinch. I have not tried it, and my concern would be that the chicken doesn’t have the opportunity to break down to yield that perfect, unctuous shredded texture. So if you try it let me know your results! Oh - and the best part! You can make it with frozen chicken! It defrosts and cooks to that amazing texture on its own!
Finally to keep this Whole30, find a compatible green sauce, such as Siete Green Enchilada sauce. It works really well for this, although it has a smoother consistency. I prefer something a little chunkier.
Slow-Cook Green Chicken Chili
Ingredients
- 3 pounds frozen organic boneless, skinless chicken thighs (you may also use breasts, but thighs retain their moisture due to fat content, for the long cook time)
- 1 medium sized sweet onion, diced
- 3 medium sized sweet potatoes, I prefer Murasaki or Hanna white sweet potatoes
- 1 16 ounce jar tomatillo or green enchilada sauce
- 16 ounces organic chicken bone broth
- 1 Tablespoon cumin
- salt and pepper to taste
Method
- Set the crock pot for high heat and 4 hours. Add the chicken.
- Dice the onion and potato and add to the crock pot.
- Pour in the tomatillo sauce and bone broth. Add seasonings.
- Stir to ensure the vegetables and chicken are submerged.
- Allow to cook for 4 hours.
- When finished, use tongs or forks to shred the chicken. It will easily tear apart.
- Serve in bowls with your favorite toppings. (I love diced avocado and sliced green onions)
