Description
A comforting dish featuring tender chicken infused with the warmth of green chiles, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 4 boneless chicken breasts
- 1 can (10 oz) diced green chiles
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: Fresh cilantro, sour cream, cheese
Instructions
- Heat the olive oil in a skillet over medium heat until it shimmers invitingly.
- Season the chicken breasts generously with salt, pepper, cumin, garlic powder, and onion powder.
- Sear the chicken in the skillet for about 5 minutes on each side until browned.
- Transfer the seared chicken into the slow cooker.
- Pour the diced green chiles and chicken broth over the chicken, stirring gently.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
- Serve in bowls with optional toppings like fresh cilantro, sour cream, and cheese.
Notes
For enhanced flavor, consider marinating the chicken in spices overnight. Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg