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Crock Pot Chicken Chile Verde

Crock Pot Chicken Chile Verde printPrint Recipe

  • 1 large TJ’s Onion, diced
  • 1 small package TJ’s Premium Peeled Garlic (about 12 cloves), minced
  • 2 TJ’s Jalapeños, deseeded and diced (be careful, use gloves!)
  • 2 lbs TJ's Chicken Thighs, rinsed
  • 2 jars TJ’s Salsa Verde
  • 1/2 tsp TJ’s Ground Cumin
  • 1 container TJ’s Organic Jasmine Rice, cooked
  • 1 can TJ’s Organic Black Beans, heated
  • TJ's Limes, cut into wedges (garnish)
  • 1 package TJ’s Cilantro, coarsely chopped (garnish)
  • 1 tub TJ’s Plain Yogurt (garnish)

Add onion, garlic, jalapeno, whole chicken thighs, salsa verde and cumin into a crock pot, stir and cook on LOW for 6-8 hours or on HIGH for 2-4 hours until chicken reaches an internal temperature of 165 degrees. Shred chicken with a fork and serve with rice and beans. Garnish with lime, cilantro and greek yogurt.

Serves: 6 - 8
Cooking Time: 2 - 8 Hours

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