There's nothing quite like coming home after a long day at the office, walking in and smelling dinner all ready to gobble up. The only way that happens in this house obviously, is if I throw something in the crockpot. Not sure why I don't more often because I do love, love, love food all ready to eat when I get home. And one of my favorite crockpot recipes is for a green chili. It uses mostly canned items so is about as easy as recipes come. I love the flavor of freshly roasted peppers, but in a pinch, the Hatch canned chilies will work as well.
But look how lovely fresh peppers are....
This really is just about the easiest recipe out there. After you spend about 5 minutes chopping the peppers, onions and potatoes, you throw them in the crockpot...
along with the Rotel, chicken broth, chicken breasts, garlic and cumin, and allow everything to cook the day away. Since I'm gone for longer than the 5-6 hours it needs to cook on high, I usually either cook it on low the whole day, or make it on a day Brooklyn doesn't go to day care and I run home at lunch to let her out. Lunch time to dinnertime is the perfect amount of time to let the chicken cook through on high and let the flavors all meld together.
This green chili is also pretty awesome for making a smothered burrito. For a thicker chili for burritos, take potato masher and roughly mash the entire stew after the chicken is removed for shredding. Shred the chicken a bit finer and add back to the green chili mixture.
Crockpot Chicken Green Chili
7-8 roasted poblano peppers (or 1 28 oz cans of Hatch green chilies, drained)
4 cloves of garlic, minced
1 medium yellow onion, diced
2 large potatoes diced1 lb chicken breasts, trimmed of fat
1 28 oz can hot Rotel tomatoes
28 oz chicken broth
1/2 tsp cumin
salt and pepper to taste
cheddar cheese, sour cream and or tortillas for toppers
- Chop roasted green chilies and add to crockpot
- Add minced garlic, diced onions and potatoes
- Add Rotel and chicken broth.
- Add chicken breasts and press down to immerse in liquid
- Cook on high for 5-6 hours
- Remove chicken breasts, let cool slightly and shred. Return to crockpot
- Stir and season with salt and pepper to taste. Serve with chips, sour cream and cheddar if desired.
7 comments:
this sounds so tasty! i love using the crockpot. i always intend to use mine more too because most nights when dinner comes around i am not in the mood or too tired to cook anything. chris sent me the link to this...i think that might be a hint! :o)
OH my honey loves green chili but I always think it's gong to be tons of work. Well this does not look like tons of work for sure! Going to surprise him with this!
Oh yummy yummy yummy. I love green chili smothered burritos and enchiladas and tacos and chips and everything!
Seeing this makes me realize I haven't eaten since breakfast. Oh how I wish i had green chili right now!
Oh this looks so delicious to make! I am triying to learn to cook food from the west for my husband and he says he likes this soup. It look very easy to make and very pretty to look at!
Oh dear me this looks to die for!
I meant to say that I love the white bean cake recipe too but this one looks super yummy as well. Both look pretty guilt free so easy enough to add into my diet!
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