Slow Cooker Chicken Chile Verde Stew with Potatoes

A thick and hearty stew – with just a little spice – that’s perfect for meal preps or for stockpiling in the freezer.

Ingredients

1 lb. boneless, skinless chicken thighs*, cut into 1-inch cubes

1 lb. boneless, skinless chicken breasts*, cut into 1-inch cubes

1 (16-ounce) jar salsa verde (such as Trader Joe’s or Herdez)

2 (4-ounce) can diced green chiles

1 medium yellow onion, diced

3 garlic cloves, peeled and minced

1½ lb. red potatoes, cut into 1-inch cubes

1 tsp. ground cumin

1 tsp. dried oregano

Salt and pepper to taste

1½ cups organic chicken broth (NOTE: If making this a Freezer-to-Slow Cooker meal, wait to add the broth until it’s time to cook – i.e., don’t freeze the broth in the bag.)

Instructions

Combine all ingredients in the slow cooker. Place the lid on the slow cooker and cook on high for 4 hours (or low for 8 hours) or until potatoes are very tender and the stew is thick. Season with additional salt and pepper to taste.