Crockpot green chili chicken stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Boned and skinned chicken breast halves, cut in 1\" cubes |
| 1¼ | teaspoon | Ground cumin |
| 1 | teaspoon | Dried sage |
| 2 | larges | Onions; chopped |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Cider vinegar |
| 6 | smalls | Red potatoes; quartered |
| 3 | larges | Poblano peppers seeded and diced |
| 10 | smalls | Tomatillos; husked, chopped |
| 1½ | cup | Low sodium chicken broth |
| ½ | cup | Chopped cilantro |
Directions
Recipe By: Chicago Tribune (adapted for crockpot) Combine all ingredients except cilantro in crockpot. Cover and cook on low setting for 8-10 hours. Serve garnished with chopped cilantro.
Per serving: 194 Calories; 2g Fat (9% calories from fat); 23g Protein; 24g Carbohydrate; 43mg Cholesterol; 371mg Sodium Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@...
(Jack Dickson) on Aug 19, 1997