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 ½ teaspoons cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt
• ¼ 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....

[DeniseBC]

we really enjoyed this! I only had boneless, skinless chicken breasts, so I used 2.5 lbs of those, the individually quick frozen ones, and cooked it on low for about 8 hours on low. I used only 2 jalapeños and removed the seeds-next time I will up to 4 and remove the seeds again. Really yummy and gr5eat recipe for my first try at cooking with tomatillos. Thanks for sharing Miss Diggy!!

[DanaJoy!]

Very good but I didn't have any jalapeno peppers and that is disappointing since I love foods hot and spicy. I added 3 chicken boullion cubes and 2 roasted, diced poblano peppers. I also melted a couple of tablespoons of butter into the mixture. I will make this again. This would be good over rice or shredded and made into a burrito/enchilada. Thanks.