Spicy Crock Pot Chicken Chile Verde (Low Fat)

~*Miss Diggy*~'s Note:

EASY EASY EASY!!! You want spicy and easy, this is your recipe! Warning...very spicy!

• Total Time: 5 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 6

• 10 large tomatillos
• 4 jalapeno peppers
• 1 onion, diced
• 3 garlic cloves
• 10 chicken tenders
• 1 1/2 teaspoons cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 1/4 cup water
• 1 chicken bouillon cube

Directions:

1. Boil tomatillos and jalapenos in water for 15 minutes.
2. Take out and peel tomatillos (THEY WILL BE HOT TO THE TOUCH).
3. Take off stems of jalapenos, but leave in seeds and put them with the tomatillos into a blender.
4. Mix for 15 seconds.
5. Put into the crock pot with everything else.
6. Cook on high for 3 1/2 hours, and then take chicken out and shred.
7. Put back in for 1 hour, and serve with rice, or tortillas and beans.

Reviews

[Dawn]

After I shredded the meat, it was 59 minutes and 45 seconds later and I headed for the crockpot to taste this dish. Sure enough, as promised, our eyes watered and our tongues were stinging-but we were in heaven, it's just how we LIKE it! On fire, it's the only way to be....

[Starrynews]

Yum! Easy to put together, good flavor, nice kick! I served the first round as taco filling, and look forward to trying the leftovers in another dish. Thanks for sharing!

[rpgaymer]

Awesome recipe. The heat level is perfect! I don't think you need to peel the tomatillos though, as I didn't and the dish turned out fine. I'm thinking next time that I might skip boiling them, as I like my salsa verde to have a bit of a sour flavor. Thanks for sharing this!