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Healthy Crock Pot Chicken Verde with Potatoes

Healthy Crock Pot Chicken Verde with Potatoes

Even though winter is on its way out, (hopefully!) our favorites are soups and hearty stews for dinner. They are easy, filling, and delicious, perfect for busy nights. My favorites are those that are easily made in the Crock Pot, so I can set it and forget it until dinner time! Plus, the delicious smells that fill the house are incredible! I made this amazing Crock Pot Chicken Verde with Potatoes the other day and it was so good!

crock pot chicken verde with potatoes

We recently completed our second Whole30 round, and this was one of my favorite recipes. I love the potatoes, tomatillos, and spicy yet not too hot flavor of this soup!

crock pot chicken verde with potatoes

Healthy Crock Pot Chicken Verde with Potatoes

This recipe is great if you are trying to eat healthy. Sure, you can top it with cream or cheese, but it is so delicious without! It also stores well in the refrigerator for about 5 days so eating the leftovers the next day is a nice treat! If you want a little extra side dish, try my Mexican Rice or Cilantro Lime Rice! Or for extra veggies, try Mexican Cauliflower Rice.

Crock Pot Chicken Verde with Potatoes
Yield: 8 servings

Crock Pot Chicken Verde with Potatoes

Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes

Crock Pot Chicken Verde with Potatoes soup is spicy and oh so filling!

Ingredients

  • 5-7 tomatillos, husked and chopped
  • 2 jalapeños
  • 4 oz chopped green chilies
  • 1/4 cup fresh cilantro, chopped
  • 1 1/2 lbs chicken breasts, diced
  • 2 cups potatoes, diced
  • 1 TBSP garlic, minced
  • 1/2 cup yellow onion, diced
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1 tsp pepper
  • 8 cups chicken broth
  • limes, optional

Instructions

  1. Cut the jalapeños in half, lengthwise and remove seeds.
  2. Roast the jalapeños on broil in the oven for about 3-4 minutes.
  3. Place the chopped tomatillos, green chilies, jalapeños, and cilantro in the blender and blend until combined well.
  4. Place chicken and potatoes in the Crock Pot and pour blended mixture over the top.
  5. Add the garlic, onion, cumin, salt, chili powder, pepper, and chicken broth and stir well.
  6. Turn Crock Pot on high and cook for 6 hours.
  7. Squeeze fresh lime juice on the soup for extra flavor.
  8. Serve and enjoy as a quick dinner soup option!

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    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 222Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 114mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 30g

    The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.

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    *This recipe was modified from a recipe found in The Whole30 Friends & Family cookbook.

     

     

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    Charlie

    Monday 27th of September 2021

    Have you tried to do this in the instant pot? Seems like it might translate over pretty easily. Maybe that’s a future post.

    Gena

    Tuesday 28th of September 2021

    I haven't tried, but that's a great idea!

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    Family lifestyle blogger from
    Tyler, TX
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