Chicken Chili Verde
This spicy chili will be a big hit at your next Cinco de Mayo party! Enjoy this thick and chunky chili over a Southwestern-themed vegetable medley or cauliflower rice, or eliminate the water and juice from the canned vegetables to make the filling for Mexican-style lettuce wraps! This is also a great recipe for leftover roasted chicken. Just shred and add in place of the cubes of chicken. Avocado slices serve well as a festive garnish. But however you choose to serve this Chicken Chili Verde, be sure to have something on hand to soothe your fiery tongue!
Serves 8
1⁄2 tablespoon olive oil
2 pounds skinless, boneless chicken breast, cubed
2 (28-ounce) cans whole peeled tomatoes, undrained
1 (4-ounce) can diced green chili peppers, undrained
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon raw organic honey
1 large onion, minced
3 cloves garlic, minced
1⁄2 cup water
Heat the oil in a skillet over medium heat. Add the chicken and cook, stirring frequently, until the chicken is browned on all sides; about 1–2 minutes per side. Place browned chicken in a greased 4–6-quart slow cooker, then add the remaining ingredients. Cover and cook on high for 3 hours or on low for 6 hours.
