This is the perfect dinner for a chilly Autumn weeknight, after a very long day, when all you want to do is sit down to a warm bowl of comforting food. This was supposed to be green chile-chicken & rice burritos, but with the chilly weather last night this was much more appropriate. Although there are a lot of chiles in this they are all mild, so it isn’t very spicy.
Slow-Cooker Green Chile-Chicken Stew
3 boneless, skinless chicken breasts (about 2 lb)
2 7-oz cans whole roasted green chiles, sliced + 1 4-oz can diced roasted green chiles (just because this is what I had in my pantry…use all whole or all diced if you want)
1 yellow onion, thinly sliced
3 tomatillos, diced
1 large tomato, diced (I used an array of tomatoes from my garden, and I’m guessing they were equivalent to 1 large)
2 Serrano chiles, minced (you can replace 1 jalapeno or omit altogether for a more mild stew)
1/2 T minced garlic
1 C redcued-sodium chicken stock
Salt, to taste
First add the chicken to the slow-cooker and top with the canned green chiles.
Then throw in the onions, tomatillos, tomatoes, Serrano chiles (if using), and garlic. Add the chicken stock and season with salt.
Cook on low for 6 hours. About halfway through cooking, give everything a mix and re-adjust the chicken a bit.
Serve this stew over steamed rice with chopped cilantro and a dollop of Greek yogurt.