Name: Crock Pot Chicken (Or Beef or Pork) Green Chile Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 serving(s)
Ingredients: 5 boneless skinless chicken breast halves (cut in 1-inch cubes or (2 lb. beef round, chuck or pork shoulder or butt cut into cubes); 2 teaspoons ground cumin; 1 teaspoon dried sage; 2 large onions (chopped); 2 garlic cloves (minced); 1 tablespoon cider vinegar; 6 small red potatoes (quartered); 3 poblano peppers (seeded and diced); 10 tomatillos (husked, chopped); 1 1/2 cups chicken broth (low sodium); 1/2 cup chopped fresh cilantro

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Recipe by dawnie2u

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I have not made this recipe yet, but it is tried and true by a friend of mine, on another board, Marsha Tbay, a very reliable source. What I like about this recipe is that it is so versatile, you can use chicken, beef or pork to vary it. Personally, I would brown the meat first in a little oil then continue with the recipe. The 8-10 hours is the time it is cooking in the crock pot.

Ready In:: 8hrs 20mins
Serves:
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ingredients

5 boneless skinless chicken breast halves (cut in 1-inch cubes or (2 lb. beef round, chuck or pork shoulder or butt cut into cubes)
2 teaspoons ground cumin
1 teaspoon dried sage
2 large onions (chopped)
2 garlic cloves (minced)
1 tablespoon cider vinegar
6 small red potatoes (quartered)
3 poblano peppers (seeded and diced)
10 tomatillos (husked, chopped)
1 ¹⁄₂ cups chicken broth (low sodium)
¹⁄₂ cup chopped fresh cilantro

directions

Combine all ingredients except cilantro in crock pot.
Cover and cook on low setting for 8-10 hours.
Serve garnished with chopped cilantro.
Note: Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.

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RECIPE MADE WITH LOVE BY

@dawnie2u

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@dawnie2u

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"I have not made this recipe yet, but it is tried and true by a friend of mine, on another board, Marsha Tbay, a very reliable source. What I like about this recipe is that it is so versatile, you can use chicken, beef or pork to vary it. Personally, I would brown the meat first in a little oil then continue with the recipe. The 8-10 hours is the time it is cooking in the crock pot."

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review by QuiltinDog

10/17/2008

Excellent! I cut up a small section from a pork loin roast. We thought it was great on a cool fall evening. I topped each serving with sour cream and more cilantro.

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review by Home Chef Della 728

2/4/2008

The blend of tomatillos and poblanos is prevalent and refreshing. Preparation is uncomplicated aside from chopping and dicing. I garnished it with sour cream along with the cilantro. I enjoyed using all of the fresh ingredients. Next time I may combine the tomatillos, onions, and peppers in the blender to make a salsa before adding the chicken and potatoes.

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creation by dawnie2u

1/8/2008

I have not made this recipe yet, but it is tried and true by a friend of mine, on another board, Marsha Tbay, a very reliable source. What I like about this recipe is that it is so versatile, you can use chicken, beef or pork to vary it. Personally, I would brown the meat first in a little oil then continue with the recipe. The 8-10 hours is the time it is cooking in the crock pot.