Slow Cooker Chicken Chili Verde [RECIPE]

Slow Cooker Chicken Chili Verde

Filled with loads of chicken and beans, this big pot of Chicken Chili Verde is a great way to put your slow cooker to work. (Photo by Jathan Fink, Jadeworks Entertainment)

Like most of you, we lead busy lives. That’s why we love throwing dinner in the slow cooker before we head out the door in the morning, only to come back at night and everything is ready to eat. Although not all slow cooker recipes are created equal, this one is delish, and more than a tad spicy, especially if you use our homemade salsa verde to prepare it. To tame the heat, make sure you add in sour cream. Just in time for game day, we hope you enjoy it! Read more of this post

Chicken Enchiladas Salsa Verde

Chicken Enchiladas Salsa Verde

In the mood for a fiesta? Dish up these simple and delicious chicken enchiladas made with our yummy green sauce and soon your taste buds will be dancing the conga!

When I lived in Texas, one of my best friends lived on a hacienda east of Dallas where his family would congregate for huge fiestas. They always served up tons of delicious homemade fare, including tamales, flautas, frijoles, arroz, tacos and all kinds of enchiladas. These days, when we’re in a festive mood and craving a bit of Mexican flavor, we whip up tasty chicken enchiladas that always keep our company clamoring for more! Using our green sauce recipe, shredded chicken, fresh Chihuahua cheese and a simple salad, dinner is on the table quicker than you can say “Olé!”

PREP: 30 minutes
COOK: 15 minutes


  • 1 tablespoon olive oil, plus 2 teaspoons more for dressing the salad
  • 3 cups green sauce
  • 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
  • 4 cups shredded chicken
  • 7 ounces Chihuahua cheese, crumbled, or shredded Monterey Jack cheese
  • 3 to 4 cups shredded romaine lettuce, washed and dried
  • 6 radishes, trimmed and sliced
  • 1 teaspoon white vinegar
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 375°F.
  2. Heat a saucepan to medium high and add the tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 13- x 9-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.
  3. Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment.

Salsa Verde

Salsa Verde
Growing up in the American Southwest, many of our dishes were influenced by Mexican flavors and vegetables, including tomatillos and assorted chilies, like the spicy Serrano peppers in this green sauce. The addition of peanuts gives this salsa extra creaminess. Our Salsa Verde is great on top of scrambled eggs, scooped up with tortilla chips or utilized in recipes like Chicken Enchiladas Salsa Verde.

PREP: 10 minutes
COOK: 5 minutes


  • 1/2 white onion, peeled and coarsely chopped
  • 3 garlic cloves, unpeeled
  • 2 Serrano or jalapeño chilies, stems removed
  • 14 whole tomatillos, peeled and simmered in water for 5 minutes
  • 1/4 cup roasted and salted peanuts
  • 2 teaspoons Kosher salt
  • 1/2 cup chicken broth


  1. Preheat the broiler. Place the onion, garlic and chilies on a foil lined cast iron skillet. Broil for 4 minutes or until charred and blistered. Discard the garlic skin.
  2. Place the onion, garlic, and chilies in a blender jar with the tomatillos, peanuts, salt and broth. Blend until smooth.

© 2011 Jadeworks Entertainment.