I love this green chile crock-pot chicken recipe because it’s so incredibly easy and versatile, and it takes 5-10 minutes to throw together and leave it to cook. If you have picky eaters in your family, or if Mom is on a diet and Dad and kids aren’t, this recipe still pleases everyone. (See below the recipe for all the ways this can be served)
4 boneless, skinless chicken breasts
1/4 tsp. garlic powder
1/4 tsp. sea salt
2-3 Anaheim chiles (chile verde), diced (or 3 cans diced green chiles)
1/2 yellow onion, finely diced
4 Tbsp honey or agave
Place chicken breasts in crock-pot or other slow cooker and add 1/2 cup of water. Season top of chicken breasts evenly with garlic powder and sea salt. In a small bowl, quickly combine green chiles, onion and honey/agave, then add on top of chicken. Don’t stir. Cook on low for 6 hours. Shred with a fork and enjoy one of the following ways:
Lettuce Wraps: Roll shredded chicken up in romaine lettuce leaf.
Salad: Top a bed of salad greens with chicken. Use pico de gallo and a squeeze of lemon or lime as an optional dressing.
Tacos: Add chicken to whole grain hard-shell tortilla and top with shredded romaine, pico de gallo and guacamole.
Quesadillas: Sprinkle 2 Tbsp. unprocessed white cheese of your choice over one side of a whole grain CORN tortilla (or, if you can actually find a whole wheat tortilla that doesn’t contain trans fats, let me know, because they pretty much all do. Stay away!) Add chicken. Top chicken with 1/2 cup spinach and 2 Tbsp chopped cilantro. Add another thin layer of cheese. Add the top corn tortilla and melt in a skillet over medium, 30 seconds on each side.